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Broccoli Stuffed Potatoes
Broccoli Stuffed Potatoes

Broccoli Stuffed Potatoes

1 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 (8 oz.) baking potatoes
2 teaspoon s olive oil
1-1/2 cups coarsely chopped broccoli florets
1 cup diced onion
1/3 cup plain yogurt
1/2 cup sour cream
1 tablespoon plus 1 teaspoon caraway seeds, toasted
1 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 oz.) Kraft Shredded Cheddar Cheese
Parsley sprigs, optional
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Let's Make It
Preheat oven to 375°F. Wrap potatoes in foil; bake for 1 hour or until tender.
Heat oil in a medium nonstick skillet over medium heat. Add broccoli and onion; saute 4 minutes or until tender. Set aside.
Unwrap potatoes. Split open each potato, scoop out pulp, leaving a 1/4 inch thick shell. Combine pulp, broccoli mixture, yogurt, sour cream, caraway seeds, parmesan cheese, salt, and pepper in a bowl; mash.
Stuff shells with potato mixture, and sprinkle with cheddar cheese. Place on a baking sheet, and bake at 375°F for 10-minutes or until thoroughly heated. Garnish with parsley sprigs, if desired.
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