Broccoli Buttermilk And Dill Potatoes
|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|
|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.
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.