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Broccoli-Stuffed Potatoes with Dill

 Broccoli-Stuffed Potatoes with Dill
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.
4 ServingsPrep: 10 min. Bake: 70 min.


  • 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


  • 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.

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Broccoli-Stuffed Potatoes with Dill (continued)

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.