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Broccoli, Buttermilk, and Dill Potatoes

Broccoli, Buttermilk, and Dill Potatoes

recipe ingredients
4 baking potatoes (8 oz each)
2 tsp. olive oil
1 1/2 cups coarsely chopped broccoli florets
1 cup diced onion
1/3 cup lowfat sour cream
1/2 cup lowfat buttermilk
2 Tbsp. minced fresh dill
1 Tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded reduced-fat Cheddar cheese

recipe directions
Preheat oven to 375*F. Wrap potatoes in foil, bake for 1 hour or until tender.

Heat oil in a medium nonstick skillet over medium heat. Add broccoli and onion; sauté 4 minutes or until tender. Set aside.

Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, broccoli mixture, sour cream, and next 5 ingredients (sour cream through pepper) in a bowl; mash.

Stuff shells with potato mixture, and sprinkle with Cheddar cheese. Place on a baking sheet, and bake at 375º for 10 minutes or until thoroughly heated.

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Serves: 4 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
349 5 2 13 7 459 64 7