Broccoli Stuffed Potatoes

Ingredients

• 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

Directions

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