Broccoli and Cheese-Stuffed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Round out the meal with a garden salad, soup, or half a sandwich. Ingredients:
2 baking potatoes (about 1 3/4 pounds) |
2 bacon slices |
1 cup broccoli florets |
1 cup presliced mushrooms |
1/2 cup chopped onion |
1 teaspoon bottled minced garlic |
1/2 cup (2 ounces) shredded reduced-fat swiss cheese |
1/4 cup fat-free sour cream |
2 tablespoons fat-free milk |
1/2 teaspoon black pepper |
1/8 teaspoon salt |
Directions:
1. Preheat oven to 450°.
2. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.
3. While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 1 teaspoon drippings in pan. Crumble bacon; set aside. Add broccoli, mushrooms, onion, and garlic to drippings in pan; cook 7 minutes or until tender, stirring frequently. Remove from heat.
4. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onion mixture, cheese, and remaining ingredients; divide evenly among shells.
5. Bake at 450° for 8 minutes or until potatoes are thoroughly heated. Sprinkle with reserved bacon.
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