Eat veggies
Broccoli and Cheddar Stuffed Potatoes
Who can resist the classic combination of broccoli and cheese. This warm and cozy twist is a perfect appetizer or side dish. Recipe courtesy of Registered Dietitians, Erin MacGregor and Dara Gurau.
Updated
Ingredients
- 6 medium potatoes, washed
- 2 Tbsp canola oil, divided (30 mL)
- 1/4 tsp salt, divided (1 mL)
- 1/2 cup panko bread crumbs (125 mL)
- 1/4 tsp garlic powder (1 mL)
- 2 1/2 cups 3/4 inch broccoli pieces, steamed (625 mL)
- 1 1/2 cups finely grated old cheddar cheese (325 mL)
Directions
- Preheat oven to 350°F (175°C).
- Pierce each potato with a fork, on all sides.
- Coat potatoes with 1 Tbsp of canola oil and transfer to a parchment-lined baking sheet. Sprinkle potatoes with 1/8 tsp of salt on all sides. Bake 1 hour or until fork-tender. Turn potatoes after 30 minutes.
- When potatoes are tender, remove from oven and place on wire rack. Increase oven temperature to 375°F.
- When potatoes are cool to the touch, cut each in half lengthwise. Using a a small spoon, scoop out potato flesh leaving a 1/2 inch border. Return potato halves to baking sheet. Set potato flesh aside for another use*.
- In a small bowl, stir to combine panko bread crumbs, remaining 1/8 tsp salt, garlic powder and 1 Tbsp canola oil. Set aside.
- Evenly distribute half of the grated cheese into the potato halves. Add broccoli to potato halves and top with remaining cheese. Top each potato evenly with the panko mixture.
- Return dressed potatoes to oven and bake for 8 minutes, or until panko is golden brown and cheese is bubbling. Remove from the oven and serve warm.
Nutritional Analysis
| Calories | 320 |
|---|---|
| Total Fat | 15.2 g |
| Saturated Fat | 6.2 g |
| Cholesterol | 31 mg |
| Sodium | 327 mg |
| Carbohydrates | 34.4 g |
| Fiber | 4.5 g |
| Sugar | 2.4 g |
| Protein | 12.3 g |
| Potassium | 876 mg |
