s BROCCOLI-AND-CHEDDAR-STUFFED POTATOES *** s |
Ingredients
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Instructions Instructions: *** 12-5-08 good *** "Baking" the potatoes in the microwave while the oven is heating slashes the cooking time for this savory dish. Serves 6 * 3 medium baking potatoes, scrubbed * 1 bag (16 ounces) frozen chopped broccoli, thawed and drained * 1 cup grated low-fat sharp cheddar cheese * 1/2 cup low-fat buttermilk * 1/2 cup low-fat sour cream * 1 teaspoon salt * 1/4 teaspoon freshly ground black pepper 1. Preheat the oven to 425¦F. Microwave the potatoes on high for 10 to 15 minutes or until tender. 2. In a microwavable bowl, microwave the broccoli on high for 2 minutes or until warmed through. 3. Carefully slice the potatoes in half lengthwise and scoop the flesh into a bowl, leaving enough flesh in the skin so the shells remain intact. Reserve the shells. Add the broccoli, 1/2 cup of the cheese, and the buttermilk, sour cream, salt, and pepper to the bowl. Mash with a potato masher until blended and creamy. Spoon into the potato skins and sprinkle with the remaining cheese. Place on a baking sheet and bake for 20 minutes or until warmed through and lightly browned on top. Variations: Instead of broccoli and cheddar, try spinach (cooked and squeezed dry) and GruyFre cheese. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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