BROCCOLI STUFFED POTATOES RECIPES

BROCCOLI-STUFFED POTATOES RECIPE: HOW TO MAKE IT

Broccoli-Stuffed Potatoes Recipe: How to Make It image

This is one of my favorite light suppers...an easy spur-of-the-moment meal that satisfies even the heartiest appetites.

Provided by Taste of Home

Categories Side Dishes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
3 cups chopped fresh broccoli, cooked
1 cup chopped fully cooked ham
4 to 6 baking potatoes, baked

Steps:

In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.

Nutrition Facts : Calories 344 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 536mg sodium, CarbohydrateContent 51g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 14g protein.

BROCCOLI-STUFFED POTATOES RECIPE - BETTYCROCKER.COM

Fat-free yogurt and broccoli make a better-for-you stuffing in delicious twice-baked potatoes.

Provided by Betty Crocker Kitchens

Total Time 1 hours 35 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 7

Ingredients

2 medium baking potatoes (6 oz each)
2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
2 tablespoons chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup frozen broccoli cuts, cooked, chopped
1 tablespoon chopped pimientos

Steps:

Heat oven to 375°F. Pierce potatoes several times with fork to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
When potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out inside into medium bowl, leaving a thin shell. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain.
Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimientos. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
Increase oven temperature to 450°F. Bake uncovered about 10 minutes or until hot.

Nutrition Facts : Calories 120 , CarbohydrateContent 24 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 3 g, ProteinContent 5 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 5 g, TransFatContent 0 g

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