Ingredients Jump to Instructions ↓

  1. 6 medium baking potatoes (6 ounces each ) 1 tablespoon butter, melted 1 teaspoon hot pepper sauce, divided 1 cup thinly sliced green onions 1 large sweet red pepper, finely chopped 1/2 cup fresh broccoli florets, finely chopped 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

Instructions Jump to Ingredients ↑

  1. Scrub and pierce potatoes. Bake at 400° for 40-50 minutes or until tender. Cool slightly; cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell (save pulp for another use). Place potato shells on an ungreased baking sheet. Combine butter and 1/2 teaspoon hot pepper sauce; brush over shells. Broil 4 in. from the heat for 5 minutes or until edges are crispy and butter is bubbly. Meanwhile, in a bowl, combine the onions, red pepper, broccoli, 3/4 cup cheese and remaining hot pepper sauce; spoon into potato skins. Sprinkle with remaining cheese. Broil 2-3 minutes longer or until cheese is melted. Yield: 12 servings.


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