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

Ingredients

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

Preparation

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note