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Broccoli Baked Potato Skins's picture
  Baking potatoes 24 Ounce (6 Small, 4 Ounce Each)
  Chopped frozen broccoli 3⁄4 Cup (12 tbs), thawed and squeezed dry
  Shredded cheddar cheese 3⁄4 Cup (12 tbs) (Nonfat / Reduced Fat)
  Non fat sour cream 3⁄4 Cup (12 tbs)
  Thinly sliced scallions 1⁄4 Cup (4 tbs)

1. If using a conventional oven, bake the potatoes at 400°F for about 45 minutes, or until tender. If using a microwave oven, pierce each potato with a fork before microwaving on high power for about 15 minutes, or until tender. Set aside to cool.
2. Cut the potatoes in half lengthwise. Scoop out and discard the pulp, leaving a 1/4 inch-thick shell. Place 1 tablespoon of broccoli in each skin, and top with the cheese.
3. Place the potato skins on a baking sheet, and bake at 450°F for about 15 minutes, or until the cheese is bubbly. Transfer the skins to a serving platter, top each skin with 1 tablespoon of nonfat sour cream and a sprinkling of scallions.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1032 Calories from Fat 249

% Daily Value*

Total Fat 28 g43.2%

Saturated Fat 18.3 g91.7%

Trans Fat 0 g

Cholesterol 106.5 mg35.5%

Sodium 850.9 mg35.5%

Total Carbohydrates 157 g52.2%

Dietary Fiber 12.3 g49.4%

Sugars 6.8 g

Protein 41 g82.5%

Vitamin A 57.9% Vitamin C 161%

Calcium 98.3% Iron 38.9%

*Based on a 2000 Calorie diet

Broccoli Baked Potato Skins Recipe