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Broccoli Baked Potato Skins

Categories: Low-fat, St. Patrick's Day, Vegetarian
Type: Appetizers and Snacks

Small baking potatoes, filled with sour cream, chopped broccoli, and cheddar cheese, are tasty and healthy appetizers.

Serves: 12 appetizers


  • 6 small baking potatoes (each about 3 inches long)
  • 3/4 cup frozen chopped broccoli, thawed and squeezed dry
  • 3/4 cup shredded nonfat or reduced-fat Cheddar cheese
  • Nonstick butter-flavored cooking spray
  • 3/4 cup nonfat or light sour cream
  • 1/4 cup thinly sliced scallions

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  1. If using a conventional oven, wrap the potatoes in aluminum foil, and bake at 400°F for about 35 minutes, or until tender. If using a microwave oven, pierce each potato in several places with a fork and microwave on high power for about 12 minutes, or until tender. Set aside to cool.
  2. Cut the potatoes in half lengthwise. Scoop out and discard the pulp, leaving a 1/4-inch-thick shell. Place 1 tablespoon of broccoli in each skin, and top with 1 tablespoon of cheese. Spray the tops of the stuffed potatoes lightly with the cooking spray.
  3. Arrange the potato skins on a baking sheet, and bake at 450°F for about 12 minutes, or until the cheese is bubbly. Transfer the skins to a serving platter, top each with 1 tablespoon of sour cream and a sprinkling of scallions, and serve hot.
  • Variation: To make Spicy Chicken Skins, combine 3/4 cup of shredded cooked chicken breast, 2 tablespoons of picante sauce, and 1 teaspoon of chili powder. Substitute this mixture for the broccoli, top with the cheese, and bake.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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