Stuffed Potatoes
Posted On August 4, 2014
Stuffed Potatoes
Persons
6
Prep Time
1 hour, 25 minutes
Cook Time
30 minutes
Total Time
1 hour, 55 minutes
Ingredients
- 3 large baking potatoes
- 3 stalks broccoli
- 1/2 teaspoon salt
- 1 tablespoon quality extra-virgin olive oil
- 1-2 tablespoons rice milk or soy milk
- 2 tablespoons grated Parmesan cheese
Instructions
- 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° until soft, usually 1 hour, depending on size of 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.
- Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Stuffed Potatoes
Serves: 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 205.22 kcal | |
| % Daily Value* | ||
| Total Fat 3.51 g | 5.4% | |
| Saturated Fat 0.9 g | 4.5% | |
| Trans Fat 0.0 g | ||
| Cholesterol 2.11 mg | 0.7% | |
| Sodium 272.07 mg | 11.3% | |
| Total Carbohydrate 38.8 g | 12.9% | |
| Dietary Fiber 4.37 g | 17.5% | |
| Sugars 2.65 g | ||
| Protein 7.2 g | ||
| Vitamin A 3.58 % | Vitamin C 86.51 % | |
| Calcium 10.07 % | Iron 12.14 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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