Twice Baked Potatoes

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.

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