- 2 medium baking potatoes
- 1/2 cup sour cream
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 cup frozen chopped broccoli, thawed
- 1/2 cup chopped marinated quartered artichoke hearts
- 2 tablespoons crumbled cooked bacon
- 1/2 teaspoon garlic salt
- 1/4 teaspoon lemon-pepper seasoning
- Place potatoes on a microwave-safe plate; pierce several times with a fork. Microwave on high for 6-8 minutes or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp of each, leaving a thin shell.
- In a bowl, mash the pulp with sour cream. Stir in the cheese, broccoli, artichoke, bacon, garlic salt and lemon-pepper. Spoon into potato shells. Microwave, uncovered, on high for 1-2 minutes or until heated through. Yield: 2 servings.
Originally published as Veggie-Stuffed Potatoes in Quick Cooking March/April 2004, p15
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