Brocco-cheesy Potato Skins
6-8 small russet potatoes (about 1 pound total)
2 Tablespoons canola oil
2 cups broccoli, coarsely chopped
5.3 ounces plain non-fat greek yogurt
2 Tablespoons margarine (Smart Balance)
½ teaspoon salt
½ teaspoon pepper
1 cup reduced-fat cheddar cheese, shredded
Preheat the oven to 375 degrees.
Wash the potatoes with a vegetable scrubbing brush.
Prick potatoes several times with a fork. Place potatoes on a baking sheet. Bake in the oven for 1 hour.
After the potatoes cool, cut the potatoes in half lengthwise. Scoop out the flesh into a bowl, leaving about ¼ inch flesh still attached to the skins.
Place potato skins on a baking sheet skin side down. Brush the tops with canola oil. Bake for about 10 minutes, until crisp and golden. Raise the oven temperature to 450 degrees.
Meanwhile, coarsely chop the broccoli. Place in a microwavable bowl with 1 Tablespoon water. Place a microwavable plate upside down over the bowl. Microwave for 3-5 minutes until the broccoli is tender-crisp.
In a medium bowl, stir together the flesh of the potatoes, Greek yogurt, margarine, salt, and pepper. Stir in the cheddar cheese and broccoli.
Spoon the potato mixture into the potato skins, divided evenly. Bake for about 5 minutes until cheese is melted.
(1 serving = 2 potato skin halves)
Nutrition facts: Calories 173, Fat 9 g, Saturated fat 3 g, Monounsaturated fat 3 g, Polyunsaturated fat
2 g, Protein 8 g, Carbohydrate 16 g, Fiber 3 g, Cholesterol 15 mg, Iron 1 mg, Sodium 287 mg,
Calcium 168 mg, Vitamin D 0 IU.