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Broccoli-Stuffed Potatoes

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Broccoli-Stuffed Potatoes
  • Prep 10 min
  • Total 1 hr 35 min
  • Ingredients 7
  • Servings 4
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Ingredients

  • 2 medium baking potatoes (6 oz each)
  • 1/2 cup fat-free plain yogurt
  • 2 tablespoons chopped onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup Frozen Broccoli Cuts, cooked, chopped
  • 1 tablespoon chopped pimientos

Directions

  • 1
    Heat oven to 375°F. Pierce potatoes with fork. Place potatoes on middle oven rack. Bake 1 hour to 1 hour 15 minutes or until fork-tender. Cool slightly. Increase oven temperature to 450°F.
  • 2
    Cut each potato in half lengthwise. Scoop out insides, leaving thin shell. In medium bowl, mash potato insides until no lumps remain. Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimientos. Spoon mixture into potato shells. Place on ungreased cookie sheet.
  • 3
    Bake uncovered about 10 minutes or until hot.

Expert Tips

  • tip 1
    To microwave potatoes, pierce potatoes with fork. Microwave uncovered on High 7 to 9 minutes, turning potatoes over after 4 minutes, until tender. Let stand 5 minutes. Mash and fill potato shells as directed. Arrange stuffed potatoes in circle on 10-inch microwavable plate. Cover with waxed paper and microwave on High 2 to 3 minutes or until hot.

Nutrition Information

120 Calories, 0g Total Fat, 5g Protein, 23g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
180mg
8%
Potassium
600mg
17%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
12%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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