Broccoli-Stuffed Potatoes

Yoplait® Fat Free yogurt and broccoli make a better-for-you stuffing in delicious twice-baked potatoes.

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6 Ratings

5 Stars 67%

4 Stars 33%

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1 Stars

Member Reviews ( 2 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 120
Fat 0g
Saturated Fat 0g
Sodium 200mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 120
Calories from Fat: 0),

% Daily Value

Total Fat: 0g; 0%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 200mg; 200%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 3g 3% Sugars 5g 5% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 20%;
Calcium: 10%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 10 min
Total Time 1 hr 35 min
Servings 4

Ingredients

2: medium unpeeled baking potatoes (about 6 oz each)

2/3: cup Yoplait® Fat Free plain yogurt (from 2-lb container)

2: tablespoons chopped onion

1/4: teaspoon salt

1/8: teaspoon pepper

1: cup Green Giant® frozen broccoli cuts, cooked, chopped

1: tablespoon chopped pimientos

Directions

1 Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with fork to allow steam to escape while potatoes bake. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced with fork.
2 When potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out inside into a medium bowl, leaving 1/4-inch shell. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimientos. Spoon potato mixture into shells. Place on ungreased cookie sheet.
3 Increase oven temperature to 450°F. Bake uncovered about 10 minutes or until hot.

Did You Know?

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Expert Tips

Potatoes are a root vegetable that grow in the ground. Eating the skin of potatoes provides fiber that helps with digestion.

To microwave potatoes, pierce potatoes with fork. Microwave uncovered on High 7 to 9 minutes, turning potatoes over after 4 minutes, until tender. Let stand 5 minutes. Mash and fill potato shells as directed. Arrange stuffed potatoes in circle on 10-inch microwavable plate. Cover with waxed paper and microwave on High 2 to 3 minutes or until hot.

Reviews

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1 - 2 of 2 Reviews View All

Posted 1/12/2011 3:23:11 PM REPORT ABUSE sunshinesarah said:

Rating:

And this is coming from my in'laws...who only eat things that are homemade but hugely fatty and greasy. That's saying something don't you think? So I followed the other review and omitted the pimento (don't know what that is don't know if I even spelled it right:0 hehe) I took out some frozen chicken and put garlic salt and ranch powder to fry it on the stove. I didn't use any oils cause the chicken released the water to cook in as it thawed on the stove. I think maybe next time I'll shred the chicken and add it to the potato mixture. I've also heard of people using cottage cheese instead of yogurt. No idea if it would be good but they swear by it.

Posted 1/4/2011 3:02:29 PM REPORT ABUSE ServingHim said:

Rating:

I used 2 Tablespoons of chopped green onions (scallions) in place of the onion and did not use pimientos. I added small strips of 2% Velveeta cheese on the top for the last 5 minutes of cooking. These were absolutely delicious!

1 - 2 of 2 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 07/16/2012. NOTE: We do not include optional ingredients in our calculations.

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