Potato - Twice Baked with Broccoli
By á-162246
Ingredients
- 4 large Yukon gold potatoes
- 1/2 cup non-fat sour cream
- 1/4 cup non-fat milk
- 1 cup frozen broccoli florets
- 1 small red pepper, chopped finely
- 1 tsp. kosher salt
- 1 tsp. freshly-ground black pepper
- 1 cup low-fat shredded Cheddar or Monterey Jack cheese
Details
Adapted from bing.com
Preparation
Step 1
Preheat oven to 350 degrees F. Scrub potatoes and wipe dry with a paper towel. Bake in preheated oven for 1 hour. Remove from oven and allow the potatoes to cool. When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the potato flesh, leaving about 1/8 of an inch of potato flesh left in the skins. Add sour cream, milk, broccoli florets, red pepper, salt and pepper to the potato flesh and mash until well combined. Stir in a half-cup of the shredded cheese. Spoon the potato mixture back into the potato shells. Place the stuffed potatoes on a baking sheet or cookie sheet lined with parchment paper. Sprinkle the stuffed potatoes with the remaining cheese. Bake another 10 minutes or until the cheese is melted. Serve immediately.
Makes 8 servings. 187 calories
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