Low Fat Recipes
Low Fat Broccoli Stuffed Potatoes
This recipe incorporates broccoli into a baked potato. Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are a universally loved vegetable loaded with vitamins C and B-6, potassium and fiber. And, best of all, this recipe is low in fat. You can make the stuffed potatoes ahead and reheat them when everyone is ready to eat.
Ingredients
- 3 large baking potatoes
- 2 large stalks broccoli
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 to 2 tablespoons low-fat milk, rice milk or soy milk
- 2 tablespoons grated Parmesan cheese
Instructions
- Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees F until soft, about 1 hour, depending on the size of the potatoes.
- Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
- Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
- Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.