Broccoli 'N' Cheese Stuffed Potatoes
Easy · 6 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 4 hot baked russet potatoes, cut in half, lengthwise
- 1/2 c fat-free milk
- 2 tsp fat-free margarine
- 1 c steamed broccoli florets, chopped
- 1/2 c shredded far-free cheddar cheese
- 1/4 c sliced scallions (green onions)
Instructions
- Preheat oven to 375*F. Carefully scoop pulp from potatoes into a medium bowl; set shells aside.
- With fork or potato masher, mash pulp with milk and margarine; mix in broccoli, cheese, and scallions.
- Divide mixture among shells; bake until heated through, 15-20 minutes.
Tags: pepperplate-import