Broccoli cheddar twice baked potatoes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Baking potatoes |
| 1 | cup | Dannon Plain Yogurt |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Paprika |
| 1 | cup | Cheddar cheese, shredded |
| 1 | Garlic clove; minced | |
| 1 | cup | Broccoli; chopped |
| 1 | cup | Mushrooms, sliced |
| ¼ | cup | Pimentoes; chopped, well drained |
Directions
Wash potatoes well. Dry and pierce several times with fork. Bake at 400~ for about 1 hr. or until soft. Cool. Cut potatoes in half lengthwise; carefully scoop potato pulp into bowl (leave ½" of pulp to keep the potato skins intact). Set potato skins aside. To pulp, add yogurt, salt, pepper, paprika, and ½ C cheese. Mix until light and fluffy. Set aside. Coat skillet w/oil; heat until hot. Add garlic, broccoli, mushrooms, and pimentoes, cook until tender.
Stir vegetable mixture into potato mixture; stuff potato skins with mixture. Place on ungreased baking sheet; sprinkle evenly w/remaining ½ C cheese. Bake at 375~ for 10 mins. or until cheese is melted and bubbly.
Variation: Add 1 C leftover diced chicken with vegetables.
Source: Dannon yogurt advertisement.
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