Broccoli And Cheddar Stuffed Potatoes Recipe
Servings: 4
Ingredients
- 4 lrg baking potatoes
- 1/4 c. low-fat organic lowfat milk, soy lowfat milk, or possibly rice lowfat milk
- 2 c. finely-minced broccoli florets steamed
- 1 c. grated organic cheddar cheese (or possibly cheddar-style nondairy cheese) Salt to taste Freshly-grnd black pepper to taste
Directions
- Bake or possibly microwave the potatoes till done but still hard. When cold sufficient to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4-inch thick all around.
- Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Add in the remaining ingredients and stir well to combine.
- Stuff the mix back into the potato shells. Heat as needed in the microwave or possibly in a preheated 400 degree oven, and serve.
- This recipe yields 4 servings.
- Comments: For an easy meal, serve with tossed salad and corn on the cob.
- Description: "This is a great main dish for kids and teens who have a taste for broccoli."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 100 | 28% |
| Total Fat 11.44g | 14% |
| Saturated Fat 7.15g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 237mg | 10% |
| Potassium 1308mg | 37% |
| Total Carbs 51.37g | 14% |
| Dietary Fiber 6.8g | 23% |
| Sugars 3.6g | 2% |
| Protein 15.1g | 24% |
