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Broccoli-Cheese Bakers

Yield 4 servings (serving size: 1 potato half)
Cooking the potatoes in the microwave makes this dish a snap to prepare. If making ahead, top potatoes with cheese but wait to heat just before serving.

Ingredients

  • 2 medium baking potatoes (about 1 3/4 pounds)
  • 3/4 cup (3 ounces) reduced-fat shredded sharp cheddar cheese, divided
  • 1 1/2 cups broccoli florets, steamed and chopped
  • 1/3 cup reduced-fat sour cream
  • 2 tablespoons yogurt-based spread
  • 1/2 teaspoon salt
  • 3 center-cut bacon slices, cooked and crumbled

Nutrition Information

  • calories 289
  • caloriesfromfat 0.0 %
  • fat 10.6 g
  • satfat 5.1 g
  • monofat 0.7 g
  • polyfat 0.2 g
  • protein 12.2 g
  • carbohydrate 38.6 g
  • fiber 3.1 g
  • cholesterol 26.7 mg
  • iron 1.8 mg
  • sodium 454 mg
  • calcium 356 mg

How to Make It

  1. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes. Let stand 5 minutes.

  2. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, 1/4 cup cheese, and next 5 ingredients. Spoon potato mixture evenly into shells.

  3. Top each potato half with 2 tablespoons cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at HIGH 2 minutes or until thoroughly heated.

  4.  

  5. Young Chefs can:

  6. Help combine measured ingredients

  7. Top stuffed potatoes with cheese

  8.  

  9. Older Chefs can:

  10. Pierce potatoes with a fork

  11. Help scoop out potato pulp

  12. Help spoon potato mixture into shells