Broccoli-Stuffed Potatoes

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

Ingredients

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 frozen broccoli cuts, cooked, chopped
1
tablespoon chopped pimientos

Directions

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.

Notes










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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
200mg
8%
Potassium
620mg
18%
Total Carbohydrate
24g
8%
Dietary Fiber
3g
12%
Sugars
5g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.