Broccoli Stuffed Potatoes |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients:
2 medium baking potatoes (6 oz each)
2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
2 tablespoons chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup Green Giant® Valley Fresh Steamers™ frozen broccoli cuts, cooked, chopped
1 tablespoon chopped pimientos
Cooking Instructions:
1
Heat oven to 375°F. Pierce potatoes several times with fork to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
2
When potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out inside into medium bowl, leaving a thin shell. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain.
3
Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimientos. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
4
Increase oven temperature to 450°F. Bake uncovered about 10 minutes or until hot.
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