Broccoli-cheddar Baked Potatoes

Serving 2 people

80 min


  • baking potato 1 large baking potato
  • broccoli 1/4 cup chopped fresh broccoli
  • canola oil 1 teaspoon canola oil
  • fat-free plain yogurt 1/4 cup fat-free plain yogurt
  • fresh mushrooms 1/4 cup sliced fresh mushrooms
  • garlic powder 1/8 teaspoon garlic powder
  • low fat shredded cheddar cheese 1/4 cup shredded reduced-fat cheddar cheese, divided
  • paprika 1/8 teaspoon paprika
  • pepper Pepper to taste
  • pimientos 1 tablespoon diced pimientos
  • salt 1/4 teaspoon salt
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How to make it

  1. Scrub and pierce potato.
  2. Bake at 375° for 1 hour or until tender. Meanwhile, in a small skillet, saute the broccoli, mushrooms and pimientos in oil until vegetables are tender; set aside.
  3. When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell.
  4. In a small bowl, mash the pulp. Stir in 2 tablespoons cheese, yogurt, salt, garlic powder, paprika and pepper. Stir in broccoli mixture. Spoon into potato shells. Sprinkle with remaining cheese.
  5. Place on a baking sheet.
  6. Bake at 375° for 10 minutes or until cheese is melted.