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Broccoli and Cheese-Stuffed Potatoes

Yield 4 servings (serving size: 1 potato half)
Round out the meal with a garden salad, soup, or half a sandwich.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.

  4. 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.

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