Broccoli-Cheddar Baked Potatoes Recipe

Broccoli-Cheddar Baked Potatoes Recipe photo by Taste of Home

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This hearty side dish will bring good taste and a dash of holiday color to any table, promises Mary Bauer in Wichita, Kansas. “It’s great with almost any entree.” TIP: Adding a cup of leftover diced chicken to the vegetables makes this a quick lunch or meal-in-itself, suggests Mary.

This recipe is:

Diabetic Friendly

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Broccoli-Cheddar Baked Potatoes Recipe

Prep: 20 min. Bake: 70 min.

Yield: 2 Servings

20 70 90

Ingredients

1 large baking potato
1/4 cup chopped fresh broccoli
1/4 cup sliced fresh mushrooms
1 tablespoon diced pimientos
1 teaspoon canola oil
1/4 cup shredded reduced-fat cheddar cheese, divided
1/4 cup fat-free plain yogurt
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon paprika
Pepper to taste

Directions

Scrub and pierce potato. Bake at 375° for 1 hour or until tender. Meanwhile, in a small skillet, saute the broccoli, mushrooms and pimientos in oil until vegetables are tender; set aside.
When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell.
In a small bowl, mash the pulp. Stir in 2 tablespoons cheese, yogurt, salt, garlic powder, paprika and pepper. Stir in broccoli mixture. Spoon into potato shells. Sprinkle with remaining cheese. Place on a baking sheet.
Bake at 375° for 10 minutes or until cheese is melted. Yield: 2 servings.

Nutritional Facts 1 stuffed potato half equals 226 calories, 6 g fat (2 g saturated fat), 11 mg cholesterol, 417 mg sodium, 37 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Originally published as Broccoli-Cheddar Baked Potatoes in Cooking for 2 Winter 2006, p51