Dig into the warm,
creamy goodness of one of these twice-baked potatoes! Packed with bold
cheddar cheese, tender broccoli, and smooth potatoes
mashed with sour cream and cream cheese, these potatoes are the perfect
delish dish!
Twice-Baked Stuffed Potatoes
Serves 4
Serving Size: one stuffed potato half Calories/Serving: 266
Ingredients:
- 2 medium russet potatoes (about 1 and 1/2 lbs)
- 1/4c. fat free cream cheese
- 1/3c. light sour cream
- 3 tablespoons low-fat buttermilk
- 1/4c. (1 oz) grated 2% milk (reduced fat) sharp cheddar
- 1/2c. (2 oz) grated fat free sharp cheddar
- 1c. broccoli, steamed (but still firm)
- 1/4c. chopped chives
Instructions:
- Clean the potatoes. Cook them, either by baking them in the oven at 350 degrees for 1 hour, OR by baking them for 30 minutes and then microwaving for 8 minutes on high (rotate halfway through cooking). If you have the time, bake them (as this leads to a crispier skin).
- Once potatoes have been cooked, allow to cool for ten minutes. Cut the potatoes in half lengthwise, and using a small spoon, scoop out the insides. Make sure to leave a thin layer of flesh on the inside, that way the skin does not rip.
- Take the scooped-out potatoes and place in a medium bowl. Add in cream cheese, sour cream, buttermilk, and both cheddars. Mash the potatoes so that the mixture becomes thick and creamy (but don’t pulverize it– over-mixing can create unpleasant texture).
- Cut up the broccoli into small chunks, and fold into the potato mixture.
- Put 1/4 of the mixture into each potato skin. Bake at 350 for about 30 minutes, or until thoroughly heated and cheese is bubbling and delicious!
- To serve, sprinkle 1tbl chives on each potato half and eat while still warm.
