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Super-stuffed twice-baked potatoes

Photography - Bill Nellans

Food Stylist - Jennifer Nellans

Super-stuffed twice-baked potatoes

Serves 4



4 medium russet potatoes
salt and pepper, to taste
1½ cups chopped, cooked broccoli florets
2 cups chopped cauliflower
½ cup low-fat buttermilk
1 tablespoon minced chives
1 cup shredded low-fat sharp cheddar cheese



Pierce the potatoes several times with a fork. Cook in the microwave (about 10 minutes) until done, turning half way. Or you can bake 1 hour in the oven at 425°. Allow to cool for a few minutes.

Meanwhile, cook cauliflower in a medium saucepan with a little water, covered, until soft, about 6-8 minutes. Drain and set aside in a large bowl.

Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼” shell. Place the potato shells on a baking sheet. Mash the potato/cauliflower mixture together. Add the buttermilk and salt, mix until smooth. Fold in chives and half of the shredded cheddar cheese.

Spoon the potato/cauliflower mixture back into the shells. Sprinkle with remaining cheese.

Bake for 5-10 minutes at 400°, or until heated through and the cheese is melted. (You can also microwave it for a few minutes if you prefer not to use the oven). Top with the cooked broccoli, and if you prefer, other toppings such as cubed ham or crumbled bacon.


Nutritional information (per serving: (2 potato halves without additional toppings): 264 calories, 4g fat (2g saturated), 9mg cholesterol, 329mg sodium, 45g carbohydrates, 7g fiber, 15g protein



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