Broccoli Cheddar Twice Baked Potatoes
Ingredients
The potatoes
-
2
each
raw Russet potatoes (8 oz each)
The filling
-
¾
cup
fresh raw broccoli florets
-
2
tablespoons
fat free sour cream
-
1
tablespoon
light butter
-
¼
teaspoon
salt
-
⅛
teaspoon
black pepper
-
2
ounces
50% reduced fat sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 400°F and prepare a sheet pan with aluminum foil.
- Poke holes in the potatoes with a fork and place them on the oven rack above the sheet pan.
- Bake the potatoes for about 1 hour or until cooked through, then let them cool.
- Microwave the broccoli florets covered with a damp paper towel for 2 minutes.
- Once the potatoes are cool, slice them in half lengthwise and scoop out the insides into a mixing bowl.
- Add light butter, sour cream, salt, and pepper to the potato insides and mash together.
- Stir in most of the cheddar cheese and the cooked broccoli until combined.
- Fill the potato shells with the mixture and top with the remaining cheese.
- Bake the filled potatoes in the oven for about 10 minutes until the cheese is melted and golden.
Nutrition Facts (estimated)
Servings
4
Calories
148
Total fat
4g
Total carbohydrates
23g
Total protein
7g
Sodium
130mg
Cholesterol
0mg
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