Zutaten für Bed Breakfast Stuffed Potato Peels
- 1/2 cup cottage cheese
- 1/4 cup grated parmesan cheese
- Honey Mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon prepared horseradish
- Fresh Broccoli
- Jalapeno Pepper
- 2 large russet potatoes
- 1/4 teaspoon paprika
- salt and pepper to taste
- salt to taste
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Zubereitung von Bed Breakfast Stuffed Potato Peels
- Preheat oven to 400°F (200°C).
- Steam broccoli florets until tender-crisp (about 5-7 minutes). Drain well.
- While broccoli steams, pierce potatoes several times with a fork. Microwave on high for 5-7 minutes, flipping halfway, until slightly softened.
- In a medium bowl, combine cottage cheese, parmesan cheese, lemon juice, Dijon mustard, and horseradish. Mix until smooth.
- Stir in the cooked broccoli and jalapeño.
- Cut potatoes in half lengthwise. Using a fork, fluff the potato flesh, leaving the skins intact.
- Top each potato half with a pat of butter (or margarine), then spoon the broccoli-cheese mixture over the top.
- Sprinkle with paprika and black pepper. Add salt to taste.
- Bake for 10-15 minutes, or until heated through and the skins are crispy.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
20g
Fat
7g
Carbs
15g
