Broccoli and Cheddar-Stuffed Baked Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 large russet potatoes, cleaned and dried
  • ½ cup nonfat plain Greek yogurt
  • 2 oz (1/2 cup) 2% cheddar cheese, shredded
  • 1½ cups frozen cut broccoli
  • ½ tsp salt
  • ¼ tsp black pepper
  1. Preheat oven to 400 F. Place potatoes on a baking sheet and bake for 1 hour and 15 minutes; remove from oven and allow to cool slightly.
  2. Cut potatoes in half length-wise. Using a spoon, remove fleshy insides of potatoes to a medium bowl, leaving ⅛ to ¼ inch potato skin. To the potato flesh, add remaining ingredients and mix well. Stuff the mixture into each potato half, mounding the mixture and lightly packing.
  3. Reduce oven temperature to 375 degrees and return potato halves to the baking sheet. Bake stuffed potatoes for 20-25 minutes. Serve hot.
Make these ahead by stuffing the potatoes, covering and refrigerating until ready to bake. I prepared these over the weekend and we enjoyed them on Tuesday. Delicious!
Nutrition Information
Serving size: 1 stuffed potato half Calories: 197 Fat: 3.3 Carbohydrates: 31.5 Sugar: 2.5 Sodium: 435 Fiber: 4.3 Protein: 11.3 Cholesterol: 10
Recipe by Prevention RD at