Broccoli-Cheddar Stuffed Potato
Proving the simplest recipes are often the best, this stuffed spud is comfort food you can feel good about. Enjoy it on its own for lunch or as an accompaniment to a dinner entrée for a heartier meal. The secret to this potatoes creaminess isn't a heap of butter, but the curds of cottage cheese that melt into the hot potato lending a rich mouthfeel. Sure, cheddar and broccoli are a classic combo, but you could also use cauliflower and mozzarella or broccoli rabe and Parmesan here.
1 clove(s), small, minced
Frozen chopped broccoli
10 cup(s), thawed and squeezed dry
Fat free cottage cheese
Shredded reduced-fat Mexican-style cheese
- Preheat oven to 450°F. Pierce potatoes in several places with a fork. Bake until tender, about 45 minutes.
- Lightly coat a large skillet with cooking spray and warm over medium-high heat. Add garlic and cook 1 minute. Add broccoli and cook, stirring frequently, 2 minutes. Stir in cottage cheese and cheddar cheese and cook, stirring until cheddar melts, about 2 minutes.
- Cut a 1-inch slit into each potato and squeeze to create an opening. Stuff each with about 1/2 cup filling.
- Yields 1 stuffed potato per serving
If you're in a hurry, microwave the potatoes on high-power for about 15 minutes, instead of baking them.