Garden Stuffed Potatoes

Prep Time: 0 Minutes

Cook Time: 20 Minutes

Ready In: 20 Minutes

Servings: 4

This it a potato recipe I think you will make over and over ...haha

Ingredients:

2 large russet baking potatoes

1 to 2 green onions (the white and part of the green), finely chopped

1/4 cup nonfat or light sour cream

1 tablespoon whipped butter or less-fat margarine

black pepper to taste

1/2 teaspoon parsley flakes

1/2 teaspoon italian herb blend

1/2 cup reduced-fat, shredded sharp cheddar cheese

3 tablespoons shredded parmesan cheese

1 teaspoon minced garlic (or 1/4 teaspoon garlic powder)

1 cup cooked, chopped broccoli florets

Directions:

1. Microwave or oven-bake potatoes until tender (don't forgot to stab with a fork a few times before cooking). Meanwhile, in a medium-sized bowl, mix together the remaining ingredients (except broccoli) with a fork.
2. Carefully cut potatoes in half and scoop out the center, leaving about 1/2 inch of potato around the skin. Add the scooped-out potato and the broccoli pieces to the mixture in the bowl. Mix with fork, then spoon into potato halves.
3. Microwave each potato half on HIGH for about 1 minute or broil all the potato halves until lightly brown on top.

By RecipeOfHealth.com