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Broccoli-Stuffed Potatoes

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Betty Crocker Kitchens
Updated Nov 19, 2008
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Fat-free yogurt and broccoli make a better-for-you stuffing in delicious twice-baked potatoes.

Broccoli-Stuffed Potatoes

  • Prep Time 10 min
  • Total 1 hr 35 min
  • Servings 4
  • Ingredients 7
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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 frozen broccoli cuts, cooked, chopped
  • 1 tablespoon chopped pimientos

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Increase oven temperature to 450°F. Bake uncovered about 10 minutes or until hot.

Nutrition

120 Calories
0g Total Fat
5g Protein
24g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
200mg
8%
Potassium
620mg
18%
Total Carbohydrate
24g
8%
Dietary Fiber
3g
12%
Sugars
5g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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