Four 5 ounce russet potatoes
3 cups chopped broccoli florets
4 ounces shredded cheddar cheese
1/4 cup light sour cream
1/4 cup skim milk
1 tablespoon + 1 teaspoon olive oil
1 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon ground pepper
1. Preheat oven to 425 F. With a fork, pierce potatoes several time. Bake 1 hour or until cooked thoroughly. Reduce temperature to 375 F.
2. In a large pot of boiling water, cook broccoli 3 minutes; drain. Rinse under cold running water; drain.
3. Cut potatoes in half horizontally. Scoop out potato flesh, leaving 1/2″ shell intact. In medium bowl, stir together cooked potatoes, cheddar cheese, sour cream, milk, oil. mustard, salt and red pepper; fold in the broccoli. Spoon mixture evenly into potato shells.
4. Place on baking sheet and baking sheet and bake 10 minutes or until hot and bubbly.
Yields: 4 Servings
Nutritional Analysis:
375 Calories, 16 g Protein, 17 g Fat, 43 g Carbohydrate, 650 mg Sodium, 35 mg Cholesterol, 7 g Dietary Fiber.
