Broccoli-Stuffed Potatoes
Broccoli-Stuffed Potatoes is an moderately easy dinner. Made with 6 medium size or 3 large unpeeled baking potatoes, scrubbed, 1 tsp. margarine, 3 stalks broccoli, stems peeled (about 1 lb.), 1 c. no-fat grated cheddar and 1/3 c. skim milk, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Preheat oven to 400Β°.
Brush the skins of the potatoes with the margarine and score them down the middle lengthwise.
Bake them for 45 to 60 minutes or until tender.
Steam broccoli stalks for 6 to 8 minutes or just until tender.
Chop finely.
Carefully slice the potatoes in half lengthwise and scoop the flesh into a bowl. (Reserve the skins.)
Add broccoli, 1/2 cup of the cheese, milk, salt and pepper.
Mash until the mixture is pale green with dark flecks.
Spoon the mixture into the potato skins and sprinkle with remaining cheese.
Place on a baking sheet and bake for 10 minutes. Heat broiler and broil potatoes for 1 minute, or until the tops are golden brown.
Yield
6 servings.
π· Perfect Pairings
Complete your meal with these
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