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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Taken from the Rachael Ray magazine. Please not original recipe called for jalapeno chile, however the finicky computer does not like that ingredient. Ingredients:
7 potatoes, yellow such a yukon gold (small) |
1 cup broccoli floret |
2 ounces monterey jack cheese, shredded |
3 tablespoons low-fat yogurt (plain) |
2 tablespoons jalapenos, finely minced and pickled |
chili powder, for sprinkling |
Directions:
1. Place potatoes in a large saucepan with enough water to cover.
2. Bring to a boil, lower the heat and simmer until fork-tender, about 25 minutes. Drain and let cool slightly.
3. Meanwhile, in a small saucepan of boiling water, cook the broccoli until crisp-tender, about 5 minutes; drain.
4. Finely chop the broccoli and place in a medium bowl.
5. Slice 6 potatoes in half, scoop out half the flesh from each piece and add to the broccoli.
6. Peel and finely chop the remaining potatoe and add to the mixture.
7. Add the cheese, 2 tbsp yogurt and the jalapeno; mash coarsely and season with salt and pepper.
8. Preheat the oven to 425 degrees. Arrange the potatoe halves cut side down on a baking sheet and lightly coat them with cooking spray; invert and season with salt and pepper.
9. Divide the stuffing among the potatoe halves, lightly coat with cooking spray and sprinkle with chili powder.
10. Bake until golden, about 20 minutes.
11. Garnish with remaining 1 tbsp yogurt and more chili powder.
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