Categories: Vegetables- Potatoes

Ingredients

• 6 (4oz.) Yukon gold potatoes
• 1/4 cup fat-free half-and-half
• 4 oz. fat-free cream cheese, softened
• 2 Tbsp. grated Parmesan cheese
• 1/4 tsp. garlic salt
• 1/4 tsp. freshly ground pepper
• 4 turkey bacon slices, diced
• 1/2 small sweet onion, chopped
• 1/2 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
• 1/4 cup (1 oz.) reduced-fat shredded Cheddar cheese

Directions

1. Bake potatoes at 400 degrees for 35 to 40 minutes or until tender; cool slightly.
2. Cut potatoes in half crosswise; gently scoop out pulp, leaving a 1/4-inch-thick shell and reserving pulp. Stand potato shells, cup side up, in miniature muffin pan cups.
3. Stir together reserve pulp, half-and-half and next 4 ingredients.
4. Cook bacon in a nonstick skillet over medium-high heat 2 to 3 minutes or until browned. Add onion and broccoli; sauté 4 to 5 minutes or until tender. Stir into potato mixture.
5. Stuff mixture evenly into potato shells.. Sprinkle with Cheddar cheese.
6. Bake stuffed potatoes at 350 degrees for 15 minutes.

Email to a friend | Print this recipe | Back