Broccoli-Stuffed Potatoes Recipe

Broccoli-Stuffed Potatoes Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This hearty broccoli-and-cheese potato gets extra flavor from sour cream and fresh dill. Serve it as a side or as a light lunch by itself. To speed up prep, start with a microwaved potato, suggests Fran Scott of Birmingham, Michigan.

[X]

Rate Broccoli-Stuffed Potatoes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Broccoli-Stuffed Potatoes Recipe

Prep: 10 min. Bake: 70 min.

Yield: 4 Servings

10 70 80

Ingredients

4 medium baking potatoes (8 ounces each)
2 cups fresh broccoli florets
1/2 cup chopped onion
2 tablespoons reduced-fat butter
1/3 cup fat-free milk
1/3 cup reduced-fat sour cream
2 tablespoons snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese

Directions

Scrub and pierce potatoes. Bake at 400° for 1 hour or until tender. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp, leaving a thin shell.
In a small skillet, saute broccoli and onion in butter for 5 minutes or until tender. In a large bowl, mash the potato pulp with milk, sour cream, dill, salt and pepper until smooth. Fold in broccoli mixture.
Stuff into potato shells; sprinkle with cheese. Place on a baking sheet. Bake for 10-15 minutes or until heated through. Yield: 4 servings.

Nutritional Facts 1 potato equals 296 calories, 8 g fat (5 g saturated fat), 27 mg cholesterol, 468 mg sodium, 47 g carbohydrate, 5 g fiber, 12 g protein.

Originally published as Broccoli-Stuffed Potatoes in Taste of Home June/July 2007, p48