Prep: 15 min.
Bake: 2 hr.
Serves: 8
Cost per serving: $1.40
8 large baking potatoes
2 Tbsp. olive oil
3/4 lb. broccoli florets (5 cups)
1 large onion, finely chopped
4 cloves garlic, minced
2 cups grated low-fat Cheddar
1/2 cup sour cream
1/4 cup milk
Salt and pepper
1. Preheat oven to 375 degrees F. Rub potatoes with 1 Tbsp. oil; pierce with a knife. Bake until tender, 1 hour and 30 minutes. Steam broccoli until tender, 5 minutes. Drain; rinse. Pat dry and roughly chop.
2. In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat.
3. Let potatoes rest until cool enough to handle. Set oven to 350 degrees F. Cut top 1/4-inch off potato. Scoop out flesh.
4. Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.
PER SERVING: 231 Cal., 9g Fat (4g Sat.), 17mg Chol., 9g Fiber, 16g Pro., 25g Carb., 364mg Sod.
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