Thursday, November 20, 2008

Broccoli and Cheese-Stuffed Potatoes

Make this meal even easier by using pre-cut vegetables and pre-made bacon bits from the store. Round out the meal with a garden salad, soup, or half a sandwich.

Yield
4 servings (serving size: 1 potato half)

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 (or regular) sour cream
2 tablespoons milk
1/2 teaspoon black pepper
1/8 teaspoon salt
Preparation

Preheat oven to 450°.

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.

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.

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.

Bake at 450° for 8 minutes or until potatoes are thoroughly heated. Sprinkle with reserved bacon.


Nutritional Information
Calories:245 (22% from fat)
Fat:5.9g (sat 3.1g,mono 1.3g,poly 0.3g)
Protein:12.5g
Carbohydrate:42.3g
Fiber:5.3g
Cholesterol:17mg
Iron:2.1mg
Sodium:408mg
Calcium:297mg

Cooking Light, JANUARY 2005