Broccoli- and Cheddar-Stuffed Baked Potatoes

Recipe from

Oxmoor House

Nutritional Information

Calories 282
Caloriesfromfat 15 %
Fat 4.8 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12.7 g
Carbohydrate 49.6 g
Fiber 0.0 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 314 mg
Calcium 0.0 mg


4 (8-ounce) baking potatoes
2 cups fresh broccoli flowerets, chopped
1/2 cup plain low-fat yogurt
2 teaspoons reduced-calorie margarine
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese, divided
3 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika


Scrub potatoes; prick each several times with a fork. Bake at 400° for 1 hour or until done. Cool slightly.

Cook broccoli in boiling water 3 to 5 minutes or until tender; drain well.

Cut a 1-inch-wide lengthwise strip from top of each potato; carefully scoop out potato pulp, leaving 1/4-inch-thick shells. Set shells aside. Place pulp, yogurt, and margarine in a medium bowl; mash until smooth. Add broccoli, 1/4 cup plus 2 tablespoons cheese, and next 5 ingredients; stir well. Fill potato shells with broccoli mixture. Place potatoes in an ungreased 9-inch square pan. Bake at 400° for 25 minutes. Remove from oven, and sprinkle potatoes with remaining 2 tablespoons cheese and paprika. Return to oven, and bake 5additional minutes or until cheese melts.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1995
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