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Feb
01
2013

Broccoli-Stuffed Potatoes

Adapted from livebetteramerica.com

I want to tell you what changes I made to this recipe in case you prefer the original instructions: First, I replaced plain fat-free yogurt with plain fat-free Greek yogurt. Second, instead of cooking frozen broccoli cuts, I cooked fresh broccoli. Lastly, I added the sprinkled cheese on top.

Final notes: Below are the ingredients they used, but you can try all kinds of vegetables and herbs in these potatoes, so play with the combinations! Calories are listed as 120 per potato half.

Serves 2-4, depending on whether you eat the whole potato or just half with a side.

Ingredients

  • 2 medium unpeeled baking potatoes, about 6 oz each (Liz uses a sweet potato)
  • 2/3 cup fat-free plain Greek yogurt
  • 2 Tbsp. chopped onion
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 cup broccoli, chopped & cooked (Liz likes to boil it for 2-3 minutes)
  • 1 Tbsp. chopped pimientos from a jar
  • 1/4 cup of shredded mixed cheeses, optional

Preparation

(Prep all of your ingredients while your potatoes are cooking. Don't forget to cook the broccoli before you stuff the potatoes with it.)

Choose either oven OR microwave instructions to cook the potatoes:

Oven

Heat oven to 375 degrees Fahrenheit. Gently scrub potatoes, but do not peel. Pierce potatoes several times all over with a fork to allow steam to escape while potatoes bake. Bake 1 hour (and up to 15 minutes longer) until potatoes are tender when pierced with a fork. Liz note: My sweet potato cooked faster than Adam's baking potato. It probably takes closer to 45 minutes, so if you use a sweet potato, you may want to test it for doneness earlier.

Remove from oven and let sit until cool enough to handle. Increase the oven temperature to 450.

Microwave

Pierce potatoes several times all over with a fork and microwave uncovered on High for 6-9 minutes, turning potatoes over after 4 minutes, until tender. Let stand 5 minutes or until cool enough to handle.

Stuffing Instructions:

Cut each potato in half lengthwise. Scoop insides out into a medium-sized bowl, leaving about 1/4-inch border of potato to support the shell.

Mash potato in bowl with a potato masher, fork or electric mixer on low speed, until no lumps remain. (If you use a sweet potato like I do, a fork is all you need. Adam likes the masher for his baking potato.)

Beat in yogurt, onion, salt and pepper until mixed and fluffy. Stir in cooked broccoli and pimientos. Spoon potato mixture evenly into shells. Optional: Sprinkle a little bit of mixed shredded cheese on top.

Oven

Place potato shells on an ungreased cookie sheet. Bake for 10 minutes or until hot.

Note: I found that this worked okay for the baking potato, but the sweet potato tends to ooze a little and caramelize as it cooks (Yum!), so I'd recommend lightly spraying some oil on the pan or using parchment paper to keep it from sticking.

 

Microwave

Arrange potato halves on a microwaveable plate and microwave on High 2-3 minutes or until hot.

Broccoli-Stuffed Potatoes
Copyright 2004-2017 Elizabeth Shiver