Broccoli & cheddar twice baked potatoes
- Number of Servings: 8
Ingredients
Directions
4 medium Idaho potatoes1 10 oz package chopped broccoli, cooked1 c shredded cheddar cheese3/4 c. 1% milk1 Tbsp Smart Balancesalt and pepper, to tastePam butter flavored cooking spray
Scrub and bake potatoes, either in the microwave or in the oven.
While potatoes are baking, cook broccoli following the package instructions. Drain. Set aside.
Slice each baked potato in half, scoop out the pulp and collect pulp in a mixing bowl.
Place potato skin "shells" upside down on a baking sheet. Spray the potato skins with Pam.
In the mixing bowl, combine pulp, cheddar cheese, Smart Balance, salt, pepper and milk (a little at a time until achieving desired consistency). Beat. Mix in the drained broccoli by hand.
Spoon mixture into baked potato shells. Place the filled baked potato shells on a cookie sheet. Bake at 350 degrees for about 15-20 minutes, until the tops of the potatoes brown just a bit and the pulp mixture is thoroughly warmed.
Number of Servings: 8
Recipe submitted by SparkPeople user LMAXIN.
While potatoes are baking, cook broccoli following the package instructions. Drain. Set aside.
Slice each baked potato in half, scoop out the pulp and collect pulp in a mixing bowl.
Place potato skin "shells" upside down on a baking sheet. Spray the potato skins with Pam.
In the mixing bowl, combine pulp, cheddar cheese, Smart Balance, salt, pepper and milk (a little at a time until achieving desired consistency). Beat. Mix in the drained broccoli by hand.
Spoon mixture into baked potato shells. Place the filled baked potato shells on a cookie sheet. Bake at 350 degrees for about 15-20 minutes, until the tops of the potatoes brown just a bit and the pulp mixture is thoroughly warmed.
Number of Servings: 8
Recipe submitted by SparkPeople user LMAXIN.
Nutritional Info Amount Per Serving
- Calories: 171.5
- Total Fat: 6.5 g
- Cholesterol: 16.5 mg
- Sodium: 125.3 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 3.5 g
- Protein: 7.7 g
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