Better Health & Living

Issue: November 2008
Broccoli-and-Cheddar-Stuffed Potatoes
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Broccoli-and-Cheddar-Stuffed Potatoes

by Meredith Deeds

Broccoli-and-Cheddar-Stuffed Potatoes

"Baking" the potatoes in the microwave while the oven is heating slashes the cooking time for this savory dish.

Serves 6

  • 3 medium baking potatoes, scrubbed
  • 1 bag (16 ounces) frozen chopped broccoli, thawed and drained
  • 1 cup grated low-fat sharp cheddar cheese
  • 1/2 cup low-fat buttermilk
  • 1/2 cup low-fat sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. Preheat the oven to 425°F. Microwave the potatoes on high for 10 to 15 minutes or until tender.
  2. In a microwavable bowl, microwave the broccoli on high for 2 minutes or until warmed through.
  3. Carefully slice the potatoes in half lengthwise and scoop the flesh into a bowl, leaving enough flesh in the skin so the shells remain intact. Reserve the shells. Add the broccoli, 1/2 cup of the cheese, and the buttermilk, sour cream, salt, and pepper to the bowl. Mash with a potato masher until blended and creamy. Spoon into the potato skins and sprinkle with the remaining cheese. Place on a baking sheet and bake for 20 minutes or until warmed through and lightly browned on top.

Variations: Instead of broccoli and cheddar, try spinach (cooked and squeezed dry) and Gruyère cheese.

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