• On Oct, 11, 2024
•  ladyrecipes
•  Recipes

146.5 Cals 8 Protein 23 Carbs 3.5 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
TOTAL TIME:
30 mins
YIELD:8 SERVINGS
COURSE:Side Dish
CUISINE:American
These twice baked potatoes are so cheesy, stuffed with broccoli and cheese plus some hidden cauliflower, but trust me no one will know!
INGREDIENTS
18 oz 4 medium russet potatoes
salt and pepper, to taste
1 1/2 cups chopped broccoli florets
2 cups chopped cauliflower
1/2 cup low fat buttermilk
1 tbsp minced chives, optional
1 cup 4 ounces shredded low-fat sharp cheddar cheese
INSTRUCTIONS
Pierce the potatoes several times with a fork.
Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)
Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes.
Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.
Preheat the oven to 400°F.
Cut the potatoes in half lengthwise.
Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼” shell.
Place the potato shells on a baking sheet.
Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower.
Add the buttermilk and salt, mash until smooth.
Fold in half of the shredded cheddar (and chives if desired).
Spoon the potato/cauliflower mixture back into the shells.
Top with the cooked broccoli (I just inserted them in) and remaining cheese on top.
Bake for 5-10 minutes, or until heated through and the cheese is melted. (you can also microwave it for a few minutes if you prefer not to use the oven)
VIDEO
Serving: 1/2 loaded potato, Calories: 146.5kcal, Carbohydrates: 23g, Protein: 8g, Fat: 3.5g, Cholesterol: 1.2mg, Sodium: 152.5mg, Fiber: 2.5g, Sugar: 1.5gBlue Smart Points:3Green Smart Points:3Purple Smart Points:2Points +:3