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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.—Fran Scott, Birmingham, Michigan
  • Total Time
    Prep: 10 min. Bake: 70 min.
  • Makes
    4 servings


  • 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.
Nutrition Facts
1 each: 296 calories, 8g fat (5g saturated fat), 27mg cholesterol, 468mg sodium, 47g carbohydrate (8g sugars, 5g fiber), 12g protein.
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