Stuffed Potatoes

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Stuffed Potatoes

 

 

6 Servings

 

As it can be difficult to coax your loved ones into eating five helpings a day

of vegetables (as nutritionists recommend), this recipe cleverly incorporates

broccoli into a baked potato, without using a lot of fat. Broccoli is an

excellent source of fiber and cancer-fighting antioxidants. Potatoes are a

universally loved vegetable loaded with vitamins C and B-6, potassium, and

fiber. You can make the stuffed potatoes ahead and reheat them when everyone is

ready to eat.

 

Ingredients:

3 large baking potatoes

3 stalks broccoli

1/2 teaspoon salt

1 tablespoon olive oil

1-2 tablespoons rice milk or soy milk - I use regular milk as we do not buy soy

or rice milk

2 tablespoons grated Parmesan cheese

 

 

Instructions:

1. Scrub the potatoes and make shallow cuts around their middles to make it

easier to cut them in half after baking. Bake the potatoes at 400 degrees until

soft, usually 1 hour, depending on size of potatoes.

 

2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the

outer skin off to make the stems more edible. Steam the broccoli until

crunchy-tender and bright green. Drain and chop fine.

 

3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt,

olive oil and just enough rice or soy milk to allow you to mash the potatoes

into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix

well.

 

4. Pile the mixture back into the potato shells, arrange on a baking dish and

heat them to desired temperature.

 

Nutritional Information:

 

Per serving:

136 calories

4 g total fat (1 g sat)

2 mg cholesterol

24 g carbohydrate

5 g protein

4 g fiber

250 mg sodium

 

Come on over and let's make seasonal Candies together.

Jenn B aka Mom2Sam and Tiny

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