Broccoli-Stuffed Potatoes

By Karins_Cookin_Stuff

Fat-free yogurt and broccoli make a better-for-you stuffing in delicious twice-baked potatoes.

Ingredients

• 2 medium baking potatoes (6 oz each)
• 2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
• 2 tablespoons chopped onion
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup Green Giant® Valley Fresh Steamers™ frozen broccoli cuts, cooked, chopped
• 1 tablespoon chopped pimientos

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

Prep Time: 10 min
Total Time: 1 hour 35 min

1. Heat oven to 375°F. Pierce potatoes several times with fork to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.

2. When potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out inside into medium bowl, leaving a thin shell. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain.

3. Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimientos. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.

4. Increase oven temperature to 450°F. Bake uncovered about 10 minutes or until hot.

High Altitude (3500-6500 ft): No change.

Time-Saver
To microwave potatoes, pierce potatoes with fork; microwave uncovered on High 7 to 9 minutes, turning potatoes over after 4 minutes, until tender. Let stand 5 minutes. Mash potatoes and fill shells as directed. Arrange stuffed potatoes in circle on 10-inch microwavable plate. Cover with microwavable waxed paper; microwave on High 2 to 3 minutes or until hot.