RECIPE: LOW FAT BROCCOLI STUFFED POTATOES
Instructions:
Low Fat Broccoli Stuffed Potatoes
Low Fat Broccoli Stuffed Potatoes
This
recipe incorporates broccoli into a baked potato. Broccoli is an
excellent source of fiber and cancer-fighting antioxidants. Potatoes are
a universally loved vegetable loaded with vitamins C and B-6, potassium
and fiber. And, best of all, this recipe is low in fat. You can make
the stuffed potatoes ahead and reheat them when everyone is ready to
eat.
3 large baking potatoes
2 large stalks broccoli
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
1 to 2 tablespoons low-fat milk, rice milk or soy milk
2 tablespoons grated Parmesan cheese
2 large stalks broccoli
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
1 to 2 tablespoons low-fat milk, rice milk or soy milk
2 tablespoons grated Parmesan cheese
Scrub
the potatoes and make shallow cuts around their middles to make it
easier to cut them in half after baking. Bake the potatoes at 400
degrees F until soft, about 1 hour, depending on the size of the
potatoes.
Meanwhile, cut the ends from the stalks of broccoli and
peel some of the outer skin off to make the stems more edible. Steam the
broccoli until crunchy-tender and bright green. Drain and chop fine.
Cut
potatoes in half and scoop out the insides into a bowl. Add the salt,
olive oil and just enough rice or soy milk to allow you to mash the
potatoes into a smooth paste. Add the Parmesan cheese and the chopped
broccoli and mix well.
Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.
