Broccoli-Cheddar Baked Potatoes

Name: Broccoli-Cheddar Baked Potatoes
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 2 servings.
Cuisine: Comfort Food Recipes, Comfort Food Side Dishes, Comfort Food Vegetarian Recipes
Ingredients: 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

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.

Ingredients

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

Directions

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.

Nutrition Facts

1 each: 226 calories, 6g fat (2g saturated fat), 11mg cholesterol, 417mg sodium, 37g carbohydrate (5g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

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Originally published as Broccoli Cheddar Twice Baked Potatoes in Cooking for 2 Winter 2006

Reviews

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Average Rating:

PrplMonky5

Apr 17, 2018

When a recipe says one "large" potato, I never know exactly what they mean. I bought an average size potato (compared to all the rest I found) but I think, based on the results of this recipe, it was far too large. I much prefer a weight for this reason.I skipped the mushroom completely and used a sweet red pepper in place of the pimientos. The flavor was extremely subtle on ours. We had to put extra salt on at the end. I think that if we had the better ratio of ingredients this would have probably tasted better. As-is, it's probably a 3 star. But I think it has potential, so I bumped it up to a 4. If I make this again I'll probably do 1.5 times all the filling.
dbaird527

Apr 4, 2010

Make this all the time!