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Broccoli Cheddar Twice-Baked Potatoes

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    Source: www.allpastarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B2, B3, B9, B12, E
    MineralsCopper, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. - 4 med. baking potatoes

    2. 1 c. Dannon plain yogurt

    3. 1/2 tsp. salt

    4. 1/4 tsp. pepper

    5. 1/8 tsp. paprika

    6. 1 c. shredded cheddar cheese

    7. 1 clove garlic minced

    8. 1 c. broccoli

    9. 1 c. sliced mushrooms

    10. 1/4 c. chopped pimentos, well drained

    Instructions Jump to Ingredients ↑

    1. Wash and scrub potatoes well. Dry and pierce several times with fork. Bake at 400 degrees for about 1 hour or until soft. Cool. Cut potatoes in half lengthwise and carefully scoop out potato pulp into bowl. (Leave 1/2-inch of pulp to keep potato skins intact.) Set potato skins aside.

    2. To potato pulp add yogurt, salt, pepper, paprika and 1/2 cup cheese Mix until light and fluffy. Set aside. Coat skillet with oil and heat until hot. Add garlic, broccoli, mushrooms and pimento and cook until tender.

    3. Stir vegetable mixture into potato mixture; stuff potato skins with mixture. Place on an ungreased baking sheet. Sprinkle evenly with remaining 1/2 cup cheese. Bake at 375 degrees for 10 minutes or until cheese melts. Serves 8.

    4. You can alternate potato mixture by using 1 cup cooked chicken with vegetables.

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