Broccoli Stuffed Potatoes
- 4 medium baking potatoes
- 2 cups fresh broccoli florets
- 1/2 cup chopped onion
- 2 Tbsp. reduced-fat butter
- 1/3 cup fat-free milk
- 1/3 cup reduced fat sour cream
- 2 Tbsp. snipped fresh dill
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup shredded reduced-fat cheddar cheese
Scrub and pierce potatoes. Bake at 400 degrees F for 1 hour or until tender. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp, leaving the thin shells. In a small skillet, saute' the broccoli and onion in butter for 5 minutes or until tender.
In a large bowl, mash the potato pulp with milk, sour cream, dill, salt and pepper until smooth. Fold in broccoli mixture. Stuff into potato shells; sprinkle with cheese. Place on a baking sheet. Bake for 10-15 minutes or until heated through.
By Robin from Washington, IA
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