Broccoli-Cheddar Baked Potatoes
Broccoli-Cheddar Baked Potatoes requires approximately 1 hour and 20 minutes from start to finish. This recipe makes 2 servings with 237 calories, 11g of protein, and 4g of fat each. For $1.27 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe from Taste of Home has 17 fans. If you have pimientos, broccoli, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It works well as a side dish. With a spoonacular score of 79%, this dish is good. Broccoli Cheddar Baked Potatoes, Broccoli Cheddar Twice Baked Potatoes, and Broccoli Cheddar Twice-Baked Potatoes are very similar to this recipe.
Servings: 2
Preparation duration: 70 minutes
Cooking duration: 10 minutes
Ingredients:
1 large baking potato
1/4 cup chopped fresh broccoli
1 teaspoon canola oil
1/4 cup fat-free plain yogurt
1/4 cup sliced fresh mushrooms
1/8 teaspoon garlic powder
1/4 cup shredded reduced-fat cheddar cheese, divided
1/8 teaspoon paprika
Pepper to taste
1 tablespoon diced pimientos
1/4 teaspoon salt
Equipment:
frying pan
bowl
baking sheet
Cooking instruction summary:
Directions Scrub and pierce potato. Bake at 375° for 1 hour or until tender. Meanwhile, in a small skillet, saute the broccoli, mushrooms and pimientos in oil until vegetables are tender; set aside. When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell. In a small bowl, mash the pulp. Stir in 2 tablespoons cheese, yogurt, salt, garlic powder, paprika and pepper. Stir in broccoli mixture. Spoon into potato shells. Sprinkle with remaining cheese. Place on a baking sheet. Bake at 375° for 10 minutes or until cheese is melted. Yield: 2 servings. Originally published as Broccoli-Cheddar Baked Potatoes in Cooking for 2Winter 2006, p51 Nutritional Facts 1 stuffed potato half equals 226 calories, 6 g fat (2 g saturated fat), 11 mg cholesterol, 417 mg sodium, 37 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. Scrub and pierce potato.
2. Bake at 375° for 1 hour or until tender. Meanwhile, in a small skillet, saute the broccoli, mushrooms and pimientos in oil until vegetables are tender; set aside.
3. When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell.
4. In a small bowl, mash the pulp. Stir in 2 tablespoons cheese, yogurt, salt, garlic powder, paprika and pepper. Stir in broccoli mixture. Spoon into potato shells. Sprinkle with remaining cheese.
5. Place on a baking sheet.
6. Bake at 375° for 10 minutes or until cheese is melted.
Nutrition Information:
covered percent of daily need
