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Broccoli-Stuffed Potatoes with Dill Recipe
Broccoli-Stuffed Potatoes with Dill Recipe photo by Taste of Home

Broccoli-Stuffed Potatoes with Dill Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 70 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 70 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Stuff into potato shells; sprinkle with cheese. Place on a baking sheet. Bake for 10-15 minutes or until heated through. Yield: 4 servings.
Originally published as Broccoli-Stuffed Potatoes in Taste of Home June/July 2007, p48

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.

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