Super stuffed potatoes
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Potatoes |
| 1½ | cup | Broccoli |
| ¾ | cup | Lowfat cheese, divided grated |
| 1 | tablespoon | Margarine |
| ¼ | cup | Skim milk |
| ⅛ | teaspoon | Pepper |
| ½ | teaspoon | Lite salt or less |
Directions
Recipe by: The New American Diet - ISBN 0-671-66375-5 Preheat oven to 400 F. Scrub potatoes. Make shallow slits around the middle as if you were cutting the potatoes in half lengthwise. Bake until done, 30-60 mins.
Steam broccoli until just tender and finely chop.
Carefully slice the potatoes in half and scoop the insides into a bowl with the broccoli. Add ½ cup of the cheese and the margarine, milk, Lite Salt and pepper. Mash all together until mixture is pale green with dark flecks. Heap into the potato jackets and sprinkle with remaining cheese.
Return to the oven to heat through.
Makes 12 servings (½ potato each).
(Author's Note) Versatile recipe. Stuffed potatoes can be made ahead and frozen for emergencies. "Stuffing" can be served in a casserole if prep time is limited.
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