Broccoli and Cheese-Stuffed Potatoes

Round out the meal with a garden salad, soup, or half a sandwich.


4 servings (serving size: 1 potato half)

Recipe from

Cooking Light

Nutritional Information

Calories 245
Caloriesfromfat 22 %
Fat 5.9 g
Satfat 3.1 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 12.5 g
Carbohydrate 42.3 g
Fiber 5.3 g
Cholesterol 17 mg
Iron 2.1 mg
Sodium 408 mg
Calcium 297 mg


2 baking potatoes (about 1 3/4 pounds)
2 bacon slices
1 cup broccoli florets
1 cup presliced mushrooms
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 cup (2 ounces) shredded reduced-fat Swiss cheese
1/4 cup fat-free sour cream
2 tablespoons fat-free milk
1/2 teaspoon black pepper
1/8 teaspoon salt


Preheat oven to 450°.

Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.

While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 1 teaspoon drippings in pan. Crumble bacon; set aside. Add broccoli, mushrooms, onion, and garlic to drippings in pan; cook 7 minutes or until tender, stirring frequently. Remove from heat.

Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onion mixture, cheese, and remaining ingredients; divide evenly among shells.

Bake at 450° for 8 minutes or until potatoes are thoroughly heated. Sprinkle with reserved bacon.