Broccoli and Cheese Stuffed Potatoes
"From Cooking Light magazine. Easy tasty side dish. I use Bacos to make veggie friendly."
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 baking potatoes
- 2 slices bacon
- 1 cup broccoli floret
- 1 cup presliced mushroom
- 1⁄2 cup chopped onion
- 1 teaspoon minced garlic
- 1⁄2 cup fat free sour cream
- 2 tablespoons nonfat milk
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon salt
directions
- Preheat oven to 450.
- Pierce potatoes with a fork. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes. let stand 5 minutes.
- While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove from pan, crumble and set aside.
- Add broccoli, mushrooms, onions and garlic to pan, cook in bacon drippings 7 minutes or until tender, stirring frequently. Remove from heat.
- Cut each potato in half lengthwise, scoop out pulp, leaving a 1/4 inch thick shell. Combine potato pulp, onion mixture, cheese and remaining ingredients. Divide evenly among shells.
- Bake at 450 for 8 minutes or until potatoes are thoroughly heated. Sprinkle with reserved bacon.
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RECIPE SUBMITTED BY
Hi... I am Diane, I live in St. Charles, Missouri (near St. Louis) and I am "The Mighty Assistant" in a probation office. For fun I enjoy live music, playing pool, several crafts and playing with my cat Sly and Harley the dog.
I've always enjoyed cooking and love to try new things. I received a bread machine last Christmas and have been having fun trying out all different types of breads.
I have recently become addicted to weekend mornings with the Food Network. My favorites are Rachael Ray, Sandra Lee and Paula Deen.
