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Broccoli Stuffed Potatoes
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Broccoli Stuffed Potatoes

1 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 (8 oz.) baking potatoes
2 teaspoon s olive oil
1-1/2 cups coarsely chopped broccoli florets
1 cup diced onion
1/3 cup plain yogurt
1/2 cup sour cream
1 tablespoon plus 1 teaspoon caraway seeds, toasted
1 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 oz.) Kraft Shredded Cheddar Cheese
Parsley sprigs, optional
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Let's Make It
1
Preheat oven to 375°F. Wrap potatoes in foil; bake for 1 hour or until tender.
2
Heat oil in a medium nonstick skillet over medium heat. Add broccoli and onion; saute 4 minutes or until tender. Set aside.
3
Unwrap potatoes. Split open each potato, scoop out pulp, leaving a 1/4 inch thick shell. Combine pulp, broccoli mixture, yogurt, sour cream, caraway seeds, parmesan cheese, salt, and pepper in a bowl; mash.
4
Stuff shells with potato mixture, and sprinkle with cheddar cheese. Place on a baking sheet, and bake at 375°F for 10-minutes or until thoroughly heated. Garnish with parsley sprigs, if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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