Broccoli and Cheddar Skinny Potato Skins
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Broccoli and Cheddar Skinny Potato Skins
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 medium russet potatoes (scrubbed clean and dry)
- Spray oil
- salt and pepper
- 2 oz Cabot's 75% Light Vermont Cheddar (shredded)
- 1 cup cooked broccoli florets (chopped)
Instructions
- Pierce potato with a fork a few times all around.
- Preheat grill on medium flame to 450°.
- Heat oven to 450°.
- Place in microwave and cook about 5 minutes per potato.
- Lightly spray potato skins on both sides with oil.
- Lightly spray potato skins on both sides with oil.
- When finished, allow to cool enough to handle.
- Season both sides with salt and pepper.
- Season both sides with salt and pepper.
- Cut potatoes in half horizontally.
- Grill flesh side down about 4 minutes.
- Fill with cheese and broccoli, place on a broiler pan and bake 10 minutes or until cheese is melted.
- Scoop out potatoes leaving about 1/4 inch thick wall. Save scooped out potatoes for tomorrow's skinny mashed potatoes.
- Turn and fill with cheese and broccoli and grill an additional 4-5 minutes.
Nutrition Information
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Serving
2halves
Calories
192.7kcal
(10%)
Carbohydrates
30g
(10%)
Protein
13.1g
(26%)
Fat
2.9g
(4%)
Fiber
4.3g
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 1927 kcal
% Daily Value*
| Serving | 2halves | |
| Calories | 192.7kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 13.1g | 26% |
| Fat | 2.9g | 4% |
| Fiber | 4.3g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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