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Broccoli-Cheddar Baked Potatoes

 Broccoli-Cheddar Baked Potatoes
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.
2 ServingsPrep: 70 min. Bake: 10 min.


  • 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


  • 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

2 of 2

Broccoli-Cheddar Baked Potatoes (continued)

Directions (continued)

  • 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.