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Cheesy Broccoli Stuffed Potatoes

Cheesy Broccoli Stuffed Potatoes
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Calories 223 cals
Total Fat 12 g
Cholesterol 27 mg
Dietary Fiber 2 g
Sodium 332 mg
Protein 10 g
Total Carbohydrate 19 g
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Prep Time: 15 Minutes

Time to Table: 1 Hour 20 Minutes

Serves: 8

Ingredients

  • 4 small baking potatoes
  • 2 1/2 cups broccoli florets
  • 1 cup Daisy Cottage Cheese
  • 1/2 cup Daisy Sour Cream
  • 1/4 cup sliced green onions
  • 1/2 cup cooked chopped bacon
  • 2 tablespoons olive oil
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup shredded cheddar cheese
  • 1 tablespoon chopped chives

Directions

Heat the oven to 400 degrees. Prick the potatoes all over and place on a large rimmed baking sheet. Bake for 45 minutes or until tender. (Or, place the potatoes on a microwave-safe plate and microwave on high for 10 to 15 minutes or until tender, turning once.) Let stand until cool enough to handle. Meanwhile, cook the broccoli in a large pot of boiling salted water for 2 to 3 minutes, or until crisp-tender; drain and cool in ice water. Pat dry and reserve. Combine the cottage cheese, sour cream, green onions, and bacon in small bowl; set aside. Cut the potatoes in half lengthwise. Scoop out the pulp leaving 1/4-inch around the edge. Mix the pulp with the cottage cheese mixture. Brush inside and outside of the potatoes with olive oil and sprinkle with salt and pepper. Place on a large baking sheet. Bake for 12 to 15 minutes or until lightly crisp. Spoon the cottage cheese and potato mixture in the bottom of each potato half. Top with the broccoli and sprinkle with cheddar cheese. Bake for 8 to 12 minutes or until the filling is hot and the cheese is melted. Top with the chives and serve.

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