Green & Gold Stuffed Baked Potatoes
2 large russet potatoes
1/2 cup non-fat, plain Greek yogurt
2 Tblsp. butter
2 Tblsp. minced onion
1 cup, steamed broccoli flowerets
½ cup shredded Cheddar cheese
salt and pepper
Minced garlic or garlic powder, optional
Wash and prick potatoes.
Microwave for 5 minutes, turn and microwave for 5 more minutes. Let stand for 5 minutes.
OR Bake your potatoes (better if you’re doing more than 2 potatoes)
Preheat the oven to 400°F.
Wash, dry and prick your spuds. Rub potatoes with a bit of olive oil.
Place directly on the middle rack of oven.
Bake for 1 hour and 15 minutes, or until the potatoes are cooked through.
When cooled enough to handle, cut potatoes in half lengthwise.
Carefully scoop out and save the insides to a small mixing bowl, leaving a thin shell.
Set shells aside.
Mash potato with yogurt, onion and seasonings. Add milk if needed or a couple Tblsp. of prepared Ranch dressing to get to the desired consistency. Stir in broccoli and ¼ cup cheese.
Add salt and pepper to taste.
Fill shells and heat now or refrigerate for later.
When ready to serve, arrange on a plate and microwave for 3-4 minutes, until hot. Sprinkle with more cheese and heat just until cheese melts.
OR, arrange potatoes on a baking sheet and bake in a 350 degree oven for 15 to 20 minutes. Add cheese for the last 5 minutes.
This recipe serves 4
~ Fun, pretty, healthy - you’ve traded fat for protein!
~ Dannon Oikos Greek Yogurt is a ringer for sour cream. I also like Chobani’s, it’s a little thicker and may require an extra bit of milk. If the yogurt isn’t tangy enough for your taste, add a ½ tsp. of lemon juice.
~ I use only the flowerettes for this recipe, but the sliced stems make great “chips” for dipping in your favorite dips.