Broccoli & Mushroom-Stuffed Potatoes
|Russet potatoes||4 Large|
|Broccoli||240 Milliliter, trimmed and chopped (1 Cup)|
|Mushrooms||240 Milliliter, sliced (1 Cup)|
|Olive oil/Vegetable spray||1 Teaspoon|
|Low fat cottage cheese||8 Ounce (240 Gram, 1 Container)|
|Fresh chives||10 Ounce, chopped (1 Package, Green House, Or To Taste)|
|Low fat milk||3 Tablespoon (45 Milliliter)|
Bake potatoes until soft.
Gut tops off potatoes and let cool for 10 minutes.
In medium frying pan, saute broccoli and mushrooms in olive oil spray until soft.
Scoop out potatoes, leaving shell.
Mash potatoes with cottage cheese, milk (to desired consistency), salt and pepper.
Add fresh chives, broccoli and mushrooms to potato mixture.
Fill potato shells with mixture.
The potatoes can be made ahead to this point.
If so, cover and chill.
Bring to room temperature before baking.
Bake for 30 minutes at 350°F (180°C).