Broccoli-Stuffed Potatoes

Name: Broccoli-Stuffed Potatoes
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams medium baking potatoes each); 237 milliliters Green Giant® Valley Fresh frozen broccoli cuts, cooked, chopped; 158 milliliters Yoplait® Fat Free plain yogurt (from 2-lb container); 2 Tbsps chopped onion; 0 teaspoons pepper; 1 Tbsp chopped pimientos; 0 teaspoons salt

Broccoli-Stuffed Potatoes is a gluten free and vegetarian recipe with 4 servings. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 101 calories, 5g of protein, and 0g of fat. It works well as a cheap side dish. A mixture of pimientos, valley broccoli cuts, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour and 35 minutes.

Instructions

Heat oven to 375°F. Pierce potatoes several times with fork to allow steam to escape.

Ingredients you will need

Potato

Equipment you will use

Oven

Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.

Ingredients you will need

Potato

Equipment you will use

Oven

When potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out inside into medium bowl, leaving a thin shell. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain.

Ingredients you will need

Potato

Equipment you will use

Hand Mixer