Fat-free yogurt and broccoli make a better-for-you stuffing in delicious twice-baked potatoes.
Broccoli-Stuffed Potatoes
- Prep Time 10 min
- Total 1 hr 35 min
- Servings 4
- Ingredients 7
Ingredients
- 2 medium baking potatoes (6 oz each)
- 2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
- 2 tablespoons chopped onion
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup frozen broccoli cuts, cooked, chopped
- 1 tablespoon chopped pimientos
Instructions
-
Step1Heat oven to 375°F. Pierce potatoes several times with fork to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
-
Step2When 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.
-
Step3Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimientos. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
-
Step4Increase oven temperature to 450°F. Bake uncovered about 10 minutes or until hot.
Nutrition
120
Calories
0g
Total Fat
5g
Protein
24g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 120
- Calories from Fat
- 0
- Total Fat
- 0g
- 0%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 200mg
- 8%
- Potassium
- 620mg
- 18%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 5g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 20%
- 20%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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