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Broccoli-Cheddar Baked Potatoes

Total Time

Prep: 70 min. Bake: 10 min.

Makes

2 servings

This hearty side dish will bring good taste and a dash of holiday color to any table, promises Mary Bauer in Wichita, Kansas. “It’s great with almost any entree.” TIP: Adding a cup of leftover diced chicken to the vegetables makes this a quick lunch or meal-in-itself, suggests Mary.
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Ingredients

  • 1 large baking potato
  • 1/4 cup chopped fresh broccoli
  • 1/4 cup sliced fresh mushrooms
  • 1 tablespoon diced pimientos
  • 1 teaspoon canola oil
  • 1/4 cup shredded reduced-fat cheddar cheese, divided
  • 1/4 cup fat-free plain yogurt
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • Pepper to taste

Directions

  1. Scrub and pierce potato. Bake at 375° for 1 hour or until tender. Meanwhile, in a small skillet, saute the broccoli, mushrooms and pimientos in oil until vegetables are tender; set aside.
  2. When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell.
  3. In a small bowl, mash the pulp. Stir in 2 tablespoons cheese, yogurt, salt, garlic powder, paprika and pepper. Stir in broccoli mixture. Spoon into potato shells. Sprinkle with remaining cheese. Place on a baking sheet.
  4. Bake at 375° for 10 minutes or until cheese is melted.

Nutrition Facts

1 each: 226 calories, 6g fat (2g saturated fat), 11mg cholesterol, 417mg sodium, 37g carbohydrate (5g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

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