Broccoli and Cheddar-Stuffed Potatoes

Name: Broccoli and Cheddar-Stuffed Potatoes
Yield: 4 servings
Ingredients: 4 large baking potatoes; 1/4 cup 1% low-fat milk or soymilk; 2 cups finely chopped broccoli florets, steamed; 1 cup grated cheddar cheese or cheddar-style soy cheese; Salt and freshly ground pepper to taste

December 9, 2011

This is a great main dish for kids and teens who have a taste for broccoli. This one’s a family favorite, because we all like broccoli so much. For an easy meal, serve with tossed salad and corn on the cob.

Recipe information

Yield
4 servings

Ingredients

4 large baking potatoes

1/4 cup 1% low-fat milk or soymilk

2 cups finely chopped broccoli florets, steamed

1 cup grated cheddar cheese or cheddar-style soy cheese

Salt and freshly ground pepper to taste

Preparation

Step 1
Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.
Step 2
Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Add the remaining ingredients and stir well to combine.
Step 3
Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400°F oven, and serve.
nutrition information
Step 4
Calories: 248
Step 5
Total Fat: 9g
Step 6
Protein: 10g
Step 7
Carbohydrate: 30g
Step 8
Cholesterol: 31mg
Step 9
Sodium: 202mg

The Vegetarian 5-Ingredient Gourmet

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

nutrition information

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Recipe notes