Broccoli and Cheddar Skinny Potato Skins
Ingredients
The potatoes
The toppings
-
spray
oil
Spray oil
-
to taste
salt
-
to taste
pepper
-
2
oz
Cabot's 75% Light Vermont Cheddar, shredded
-
1
cup
cooked broccoli florets, chopped
Instructions
- Pierce the potatoes with a fork and microwave for about 5 minutes each.
- Allow the potatoes to cool, then cut them in half horizontally.
- Scoop out the insides, leaving about a ¼ inch thick wall, and save the scooped out potatoes.
- For grilling, preheat the grill to medium flame (450°F). Spray the potato skins with oil and season with salt and pepper.
- Grill the potato skins flesh side down for about 4 minutes, then turn them over.
- Fill with cheese and broccoli, and grill for an additional 4-5 minutes.
- For baking, preheat the oven to 450°F. Spray the potato skins with oil and season with salt and pepper.
- Fill with cheese and broccoli, place on a broiler pan, and bake for 10 minutes or until the cheese is melted.
Nutrition Facts (estimated)
Servings
2
Calories
193
Total fat
3g
Total carbohydrates
30g
Total protein
13g
Sodium
0mg
Cholesterol
0mg
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