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Broccoli Buttermilk And Dill Potatoes

Healthycooking's picture
  Baking potatoes 32 Ounce
  Olive oil 2 Teaspoon
  Chopped broccoli florets 1 1⁄2 Cup (24 tbs)
  Onion 1 Cup (16 tbs), diced
  Low fat sour cream 1⁄3 Cup (5.33 tbs)
  Low fat buttermilk 1⁄2 Cup (8 tbs)
  Minced dried dill weed/2 teaspoons dried dillweed 2 Tablespoon
  Parmesan cheese 1 Tablespoon, grated
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Shredded reduced fat cheddar cheese 2 Ounce (1/2 Cup)

Preheat oven to 375°.
Wrap potatoes in aluminum foil; bake at 375° for 1 hour or until potatoes are tender.
Heat oil in a medium nonstick skillet over medium heat until hot.
Add broccoli and onion; saute 4 minutes or until tender.
Set aside.
Unwrap potatoes.
Split open each potato; scoop out pulp, leaving a 1/4-inch-thick shell.
Combine potato pulp, broccoli mixture, sour cream, buttermilk, dillweed, Parmesan cheese, salt, and pepper in a medium bowl; mash.
Stuff shells with potato mixture, and sprinkle with Cheddar cheese.
Place on a baking sheet, and bake at 375° for 10 minutes or until thoroughly heated.

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