Side Items

Broccoli and cheddar twice baked potatoes takes several minutes to prepare.

Broccoli and cheddar twice baked potatoes takes several minutes to cook.

Broccoli and cheddar twice baked potatoes makes 8 servings.

The ingredients for Broccoli and cheddar twice baked potatoes are:

4 medium Idaho potatoes
1 10 oz package chopped broccoli, cooked
1 c shredded cheddar cheese
3/4 c. 1% milk
1 Tbsp Smart Balance
salt and pepper, to taste
Pam butter flavored cooking spray

Here is how you make Broccoli and cheddar twice baked potatoes:

Scrub and bake potatoes, either in the microwave or in the oven.While potatoes are baking, cook broccoli following the package instructions. Drain. Set aside.Slice each baked potato in half, scoop out the pulp and collect pulp in a mixing bowl.Place potato skin "shells" upside down on a baking sheet. Spray the potato skins with Pam.In the mixing bowl, combine pulp, cheddar cheese, Smart Balance, salt, pepper and milk (a little at a time until achieving desired consistency). Beat. Mix in the drained broccoli by hand.Spoon mixture into baked potato shells. Place the filled baked potato shells on a cookie sheet. Bake at 350 degrees for about 15-20 minutes, until the tops of the potatoes brown just a bit and the pulp mixture is thoroughly warmed.Number of Servings: 8Recipe submitted by SparkPeople user LMAXIN.

The nutritional information for Broccoli and cheddar twice baked potatoes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 171.5

• Total Fat: 6.5 g
• Cholesterol: 16.5 mg
• Sodium: 125.3 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 3.5 g
• Protein: 7.7 g