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Broccoli-Cheddar Twin Stuffed Potatoes

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“Delicious side dish or vegetarian main dish, sized for two. Easy to double or triple if you want to serve more people! This is low-fat and packed with veggies. Original recipe is from Cooking for Two, published by Taste of Home.”
READY IN:
1hr 40mins
SERVES:
2
YIELD:
2 stuffed potatoes
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrub and pierce potato. Bake at 375 for 1 hour until tender.
  2. Saute broccoli, mushrooms, and pimiento in small skillet in olive oil, until veggies are tender.
  3. When potato is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a thin shell.
  4. Mash pulp in small bowl.
  5. Add 2 T. cheese, yogurt, salt, and spices; stir in veggie mixture.
  6. Spoon into potato shells and sprinkle with remaining cheese.
  7. Place on baking sheet and bake at 375 for 10 more minutes, or until cheese is melted.

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