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Baked Stuffed Potatoes
Ingredients:
2 large potatoes
1/2 c. broccoli florets
1/3 c. plain nonfat yogurt
1 Tbs. nonfat milk
2 Tbs. freshly grated Parmesan cheese
2 Tbs. crumbled Roquefort cheese
1 Tbs. low-fat cottage cheese
2 tsp. basil
1/4 tsp. garlic powder
2 large potatoes
1/2 c. broccoli florets
1/3 c. plain nonfat yogurt
1 Tbs. nonfat milk
2 Tbs. freshly grated Parmesan cheese
2 Tbs. crumbled Roquefort cheese
1 Tbs. low-fat cottage cheese
2 tsp. basil
1/4 tsp. garlic powder
Directions:
Wash potatoes, pat dry, and pierce with a knife. Bake in a 375 degree oven for 70 minutes or until done. While potatoes are baking, steam broccoil until tender, set aside. Cut potatoes in half lengthwise and carefully scoop out inside. Set skins aside. Mash potato with a fork. Add yogurt, milk, cheeses, basil and garlic powder. Beat until fluffy. Gently stir in broccoli florets until mixture is well blended. Carefully spoon mixture back into potato skins and return to the oven. Bake until heated through or place under broiler to brown tops.
Makes 4 Servings
Wash potatoes, pat dry, and pierce with a knife. Bake in a 375 degree oven for 70 minutes or until done. While potatoes are baking, steam broccoil until tender, set aside. Cut potatoes in half lengthwise and carefully scoop out inside. Set skins aside. Mash potato with a fork. Add yogurt, milk, cheeses, basil and garlic powder. Beat until fluffy. Gently stir in broccoli florets until mixture is well blended. Carefully spoon mixture back into potato skins and return to the oven. Bake until heated through or place under broiler to brown tops.
Makes 4 Servings
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