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Epicurious

Broccoli and Cheddar-Stuffed Potatoes

This is a great main dish for kids and teens who have a taste for broccoli. This one’s a family favorite, because we all like broccoli so much. For an easy meal, serve with tossed salad and corn on the cob.

Recipe information

  • Yield

    4 servings

Ingredients

4 large baking potatoes
1/4 cup 1% low-fat milk or soymilk
2 cups finely chopped broccoli florets, steamed
1 cup grated cheddar cheese or cheddar-style soy cheese
Salt and freshly ground pepper to taste

Preparation

  1. Step 1

    Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.

    Step 2

    Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Add the remaining ingredients and stir well to combine.

    Step 3

    Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400°F oven, and serve.

  2. nutrition information

    Step 4

    Calories: 248

    Step 5

    Total Fat: 9g

    Step 6

    Protein: 10g

    Step 7

    Carbohydrate: 30g

    Step 8

    Cholesterol: 31mg

    Step 9

    Sodium: 202mg

The Vegetarian 5-Ingredient Gourmet
TagsPotatoRoot VegetableVegetableBroccoli/BroccoliniCheddarCheeseDairyMainSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerQuickEasyWeeknight MealsOven BakeMicrowaveSuper BowlCookbooks
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