Stuffed Potatoes 2
Author: Meals Matter meals.com
Recipe type: Side Dishes – Carbs
It can be difficult to coax your loved ones into eating five servings a day of vegetables (as nutritionists recommend). That’s why this recipe cleverly incorporates broccoli into a baked potato. Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are a universally loved vegetable loaded with vitamins C and B-6, potassium and fiber. And, best of all, this recipe is low in fat. You can make the stuffed potatoes ahead and reheat them when everyone is ready to eat.
- 3 Large baking potatoes
- 2 Large stalks broccoli
- ½ teaspoon Salt
- 1 tablespoon Extra-virgin olive oil
- 1-2 tablespoons Low fat milk
- 2 tablespoons Grated Parmesan cheese
- Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, about 1 hour, depending on the size of the potatoes.
- Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
- Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
- Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.
Calories: 156 Fat: 3g Saturated fat: 1g Carbohydrates: 29g Sodium: 251mg Fiber: 3g Protein: 5g