Broccoli and Cheese Stuffed Baked Potatoes
Serving Size / Yield
- 8 lg. baking potatoes
- 2 Tbs. olive oil
- 3/4 lb. broccoli florets (5 C.)
- 1 lg. onion, finely chopped
- 4 cloves garlic, minced
- 2 C. grated low-fat cheddar cheese
- 1/2 C. sour cream
- 1/4 C. milk
- salt and pepper
Preheat oven to 375 degrees. Rub potatoes with 1 Tbs. oil; pierce with a knife. Bake until tender, 1 hour and 30 minutes. Steam broccoli until tender, 5 minutes. Drain; rinse. Pat dry and roughly chop. In a skillet over low heat, warm 1 Tbs. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat. Let potatoes rest until cool enough to handle. Set oven to 350 degrees. Cut top 1/4-inch off potato. Scoop out flesh. Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.
PER SERVING: 231 Cal., 9g Fat (4g Sat.), 17mg Chol., 9g Fiber, 16g Pro., 25g Carb., 364mg Sod.