Broccoli & cheddar twice baked potatoes

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Broccoli & cheddar twice baked potatoes calories by ingredient
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Submitted by:


My husband and 2 year old love these. I have leftovers for lunch the next day. My husband and 2 year old love these. I have leftovers for lunch the next day.
Number of Servings: 8


    4 medium Idaho potatoes
    1 10 oz package chopped broccoli, cooked
    1 c shredded cheddar cheese
    3/4 c. 1% milk
    1 Tbsp Smart Balance
    salt and pepper, to taste
    Pam 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.

TAGS:  Side Items |

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