PARMESAN AND BROCCOLI STUFFED POTATOES
This recipe uses roasted garlic Parmesan sauce and fresh steamed broccoli to make a delicious filling for stuffed potatoes.
Provided by Janice Unfried
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 67.4 g, Cholesterol 4.7 mg, Fat 2.7 g, Fiber 8.2 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 134.3 mg, Sugar 4.8 g
BROCCOLI-STUFFED POTATOES
This is one of my favorite light suppers...an easy spur-of-the-moment meal that satisfies even the heartiest appetites.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.
Nutrition Facts : Calories 344 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 536mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.
BROCCOLI STUFFED BAKED POTATOES
Steps:
- Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika
BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM
Steps:
- Preheat oven to 450 degrees F.
- Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.
- Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.
- In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.
- To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.
- Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.
Nutrition Facts : Calories 180 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 20 milligrams, Sodium 380 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 8 grams
BROCCOLI STUFFED BAKED POTATO
I NEEDD A SIDE FOR MY DINNER TONITE N I HAD LEFTOVER BROCCOLI ....SO THESE STUFFED POTATOES WER MADE N FIT THE BILL :)
Provided by Lora DiGs
Categories Vegetables
Time 15m
Number Of Ingredients 4
Steps:
- 1. WASH POTATOES N STAB W/ FORK A FEW TIMES ...PUT POTATOES ON A PAPER TOWEL n NUKE UNTIL DONE 5-7 MINUTES
- 2. SPLIT EACH POTATO N MASH IN 1 TBLSPN OF BUTTER INTO EACH N SPRINKLE W/ S n P. TOP EACH WITH 1/2 CUP BROCCOLI N THEN TOP W/ 3 SLICES OF VELVEETA
- 3. UNDER BROILER MELT CHEESE N THEN ENJOY :)
POTATO- AND BROCCOLI-STUFFED PEPPERS
You just can't go wrong with stuffed peppers! Particularly when they're stuffed with a mixture of broccoli and cheesy potatoes!
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Microwave potatoes as directed on package. Meanwhile, cut peppers lengthwise in half; remove and discard membranes and seeds.
- Place potatoes in medium bowl. Add 1 Tbsp. butter and milk; mash until ingredients are well blended and potatoes are mashed to desired consistency.
- Microwave broccoli as directed on package. Add to potatoes along with the cheese; mix well. Spoon into peppers. Cut remaining butter into small pieces; place over potato mixture. Top with onions.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
BROCCOLI STUFFED TOMATOES
These make a wonderful side dish...I have even baked these in my outdoor covered gas grill (covered with foil), they are delicious served with grilled meat or chicken.... so awesome!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350°F.
- Wash and dry tomatoes.
- Cut the tops off from tomatoes.
- Scoop out the pulp (careful not to tear the tomatoes).
- Sprinkle the insides of tomatoes with salt, pepper and sugar (use any amount of salt, pepper and sugar desired).
- Invert/turn over on a wire rack; drain for 30 minutes.
- Meanwhile, in a bowl, mix the well-drained chopped broccoli pieces with the grated Swiss cheese, bread crumbs, 2 Tbsp grated Parmesan cheese (if using).
- Stuff the tomatoes with the mixture.
- Sprinkle the tops with chopped onion and more Parmesan cheese.
- Sprinkle lightly with shredded cheese (if using).
- Place in a greased baking dish (any size desired to hold the tomatoes).
- Tent very loosely with foil (these can be baked without covering also, if desired).
- Bake for 30-35 minutes, or until the tomatoes are tender.
Nutrition Facts : Calories 209.1, Fat 13.2, SaturatedFat 5, Cholesterol 25.3, Sodium 278, Carbohydrate 15.3, Fiber 2.4, Sugar 5.6, Protein 9
BROCCOLI AND SHRIMP-STUFFED POTATOES
This is a twist to the traditional twice baked potatoes. A meal itself or great as a side with a good steak!
Provided by Kim127
Categories One Dish Meal
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender.
- Set aside.
- In a 10-inch skillet, heat oil over medium heat.
- Add the onion and cook for 5-7 minutes until golden.
- Add the garlic and broccoli and cook, stirring, for 1 minute.
- Add 1/4 cup water, cover and let steam for 2-3 minutes or until broccoli is crisp tender (if water not evaporated at this point, pour off any water left).
- When cool enough to handle, halve the potatoes lengthwise.
- Scoop out the flesh into a bowl, leaving a thin shell.
- Mash the potato.
- Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste.
- Stir gently until mixture is combined.
- Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish.
- Spoon any leftover filling around the potato shells.
- Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter.
- Bake in oven for 15-20 minutes, until heated through.
Nutrition Facts : Calories 509.3, Fat 33.9, SaturatedFat 13.7, Cholesterol 53.2, Sodium 276.8, Carbohydrate 44.3, Fiber 6.1, Sugar 7.3, Protein 10.9
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