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

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