Broccoli-cheddar Stuffed Potato 4pts

By deanarrca

This stuffed spud can stand on its own for lunch or accompany a dinner entree for a heartier meal. If you're in a hurry, microwave the potatoes on high-power for about 15 minutes, instead of baking them.

Ingredients

• 32 ounces baking potatoes, (about 8 oz each)
• 2 cloves garlic clove, minced
• 10 ounces frozen chopped broccoli, thawed and squeezed dry
• 1 cup fat-free cottage cheese
• 3/4 cup low-fat shredded cheddar cheese, (I use cabot 50% less fat cheddar)

Details

Servings 4

Preparation

Step 1

* Preheat oven to 450ºF. Pierce potatoes in several places with a fork. Bake until tender, about 45 minutes.

* Lightly coat a large skillet with cooking spray and warm over medium-high heat. Add garlic and cook 1 minute. Add broccoli and cook, stirring frequently, 2 minutes. Stir in cottage cheese and cheddar cheese and cook, stirring until cheddar melts, about 2 minutes.

* Cut a 1-inch slit into each potato and squeeze to create an opening. Stuff each with about 1/2 cup filling.

Nutritional information per serving
POINTS® Value: 4
Amount Per Serving
Calories: 257
Total Fat: 1.81g
Cholesterol: 6mg
Sodium: 279mg
Total Carbs: 46.32g
Dietary Fiber: 7.15g
Sugars: 3.52g
Protein: 15.57g