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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
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  • 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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