Broccoli-Stuffed Potatoes

Fat-free yogurt and broccoli make a better-for-you stuffing in delicious twice-baked potatoes.

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Prep Time 10 min
Total Time 1 hr 35 min
Servings 4

Ingredients

2: medium baking potatoes (6 oz each)

2/3: cup Yoplait® Fat Free plain yogurt (from 2-lb container)

2: tablespoons chopped onion

1/4: teaspoon salt

1/8: teaspoon pepper

1: cup Green Giant® Valley Fresh Steamers™ frozen broccoli cuts, cooked, chopped

1: tablespoon chopped pimientos

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Directions

1 Heat oven to 375°F. Pierce potatoes several times with fork to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
2 When potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out inside into medium bowl, leaving a thin shell. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain.
3 Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimientos. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
4 Increase oven temperature to 450°F. Bake uncovered about 10 minutes or until hot.

EXPERT TIPS

Expert Tips

To microwave potatoes, pierce potatoes with fork; microwave uncovered on High 7 to 9 minutes, turning potatoes over after 4 minutes, until tender. Let stand 5 minutes. Mash potatoes and fill shells as directed. Arrange stuffed potatoes in circle on 10-inch microwavable plate. Cover with microwavable waxed paper; microwave on High 2 to 3 minutes or until hot.

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