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
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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