Broccoli and Cheese-Stuffed Potatoes

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

Yield: 4 servings (serving size: 1 potato half)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 22%
  • Fat: 5.9g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 12.5g
  • Carbohydrate: 42.3g
  • Fiber: 5.3g
  • Cholesterol: 17mg
  • Iron: 2.1mg
  • Sodium: 408mg
  • Calcium: 297mg

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

Preparation

  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.
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