Ingredients for Broccoli Cheddar Twin Stuffed Potatoes
- Baking Potato
- Fresh Broccoli
- Fresh Button Mushrooms
- Diced Pimento
- 1 tablespoon olive oil
- Low Fat Cheddar Cheese
- Plain Fat Free Yogurt
- 1/4 teaspoon salt
- Garlic Powder
- Paprika
- Fresh Ground Pepper
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How to Make Broccoli Cheddar Twin Stuffed Potatoes
- Scrub and pierce 2 medium russet potatoes with a fork.
- Bake potatoes at 375°F (190°C) for 1 hour, or until tender.
- While potatoes bake, sauté 1 cup chopped broccoli florets, 1/2 cup sliced mushrooms, and 2 tablespoons chopped pimientos in 1 tablespoon olive oil over medium heat until vegetables are tender-crisp (about 5-7 minutes).
- Once potatoes are cool enough to handle, carefully cut them in half lengthwise.
- Gently scoop out the potato pulp, leaving about a 1/4-inch thick shell.
- Mash the potato pulp in a medium bowl.
- Stir in 2 tablespoons shredded cheddar cheese, 2 tablespoons plain Greek yogurt, 1/4 teaspoon salt, and 1/4 teaspoon black pepper (or to taste).
- Add the sautéed broccoli mixture to the mashed potatoes and stir to combine.
- Spoon the mixture back into the potato shells.
- Sprinkle the tops with the remaining 1 tablespoon of cheddar cheese.
- Place the stuffed potatoes on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
15g
Fat
5g
Carbs
6g
