BROCCOLI-STUFFED POTATOES WITH DILL

Broccoli-Stuffed Potatoes with Dill image

This hearty broccoli-and-cheese potato gets extra flavor from sour cream and fresh dill. Serve it as a side or as a light lunch by itself. To speed up prep, start with a microwaved potato.-Fran Scott, Birmingham, Michigan

Provided by Taste of Home

Time 1h20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 medium baking potatoes (8 ounces each)
2 cups fresh broccoli florets
1/2 cup chopped onion
2 tablespoons reduced-fat butter
1/3 cup fat-free milk
1/3 cup reduced-fat sour cream
2 tablespoons snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese

Steps:

Scrub and pierce potatoes. Bake at 400° for 1 hour or until tender. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp, leaving a thin shell. , In a small skillet, saute broccoli and onion in butter for 5 minutes or until tender. In a large bowl, mash the potato pulp with milk, sour cream, dill, salt and pepper until smooth. Fold in broccoli mixture. , Stuff into potato shells; sprinkle with cheese. Place on a baking sheet. Bake for 10-15 minutes or until heated through.

Nutrition Facts : Calories 296 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 468mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 5g fiber), Protein 12g protein.