twice baked potatoes

Name: Twice Baked Potatoes
Prep time: 1 h 20 min
Ingredients: 4 - 5 oz. russet potatoes; 3 cup(s) chopped broccoli florets; 4 ounce(s) shredded cheddar cheese (lowfat tastes perfectly fine); 1/4 cup(s) light sour cream; 1/4 cup(s) skim milk; 1 tablespoon(s) + 1 tsp. olive oil; 1 teaspoon(s) prepared mustard; 3/4 teaspoon(s) salt; 1/8 teaspoon(s) ground red pepper (optional, can be added after potato mix is in skins); - a few strips of bacon or ham adds a nice flavor too.

(1 RATING)

24 Pinches

Donna Toth

Updated on Sep 23, 2013

Yummy! Posted by Kim De Young

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prep time 1 Hr 20 Min

cook time

method ---

yield

Ingredients

4 - 5 oz. russet potatoes
3 cups chopped broccoli florets
4 ounces shredded cheddar cheese (lowfat tastes perfectly fine)
1/4 cup light sour cream
1/4 cup skim milk
1 tablespoon + 1 tsp. olive oil
1 teaspoon prepared mustard
3/4 teaspoon salt
1/8 teaspoon ground red pepper (optional, can be added after potato mix is in skins)
- a few strips of bacon or ham adds a nice flavor too.

How To Make twice baked potatoes

Step 1

Preheat oven to 425 degrees F. Pierce potatoes several times and bake for 1 hour. Reduce oven temp to 375.

Step 2

Cook broccoli in large pot of boiling water for 3 minutes. Drain and rinse.
Step 3

Cut potatoes horizontally into two pieces. Scoop out the insides of the potato and mix with cheese, sour cream. milk, olive oil, mustard and salt (and meat). Fold in the broccoli.
Step 4

Spoon mixture into potato skins, place on baking sheet and bake for 10 minutes, or until hot and bubbly.
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