Broccoli-Cheese Bakers

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.

Yield: 4 servings (serving size: 1 potato half)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 0.0%
  • Fat: 10.6g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 12.2g
  • Carbohydrate: 38.6g
  • Fiber: 3.1g
  • Cholesterol: 26.7mg
  • Iron: 1.8mg
  • Sodium: 454mg
  • Calcium: 356mg


  • 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


  1. 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. 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. 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.
  5. Young Chefs can:
  6. Help combine measured ingredients
  7. Top stuffed potatoes with cheese
  9. Older Chefs can:
  10. Pierce potatoes with a fork
  11. Help scoop out potato pulp
  12. Help spoon potato mixture into shells
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