Skinnytaste > Lenten Friendly Recipes > Broccoli and Cheddar Skinny Potato Skins

Broccoli and Cheddar Skinny Potato Skins

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A plate of potato skins filled with broccoli and melted cheese

The skin of the potato contains all the fiber, therefore my skinny potato skins are not only tasty appetizers, they are also good for you! These make great appetizers or you can serve them as a side dish.

I like to start these in the microwave and finish them in the oven or grill to shorten the cooking time and avoid heating up my kitchen now that the weather is getting warm. You can easily double or triple this recipe. A great way to use up any leftover broccoli.

Broccoli and Cheddar Skinny Potato Skins

8
Cals:192.7
Protein:13.1
Carbs:30
Fat:2.9
Course: Appetizer, Side Dish
Cuisine: American
Yield: 2 servings
Serving Size: 2 halves

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.
  • Place in microwave and cook about 5 minutes per potato.
  • When finished, allow to cool enough to handle.
  • Cut potatoes in half horizontally.
  • Scoop out potatoes leaving about 1/4 inch thick wall. Save scooped out potatoes for tomorrow's skinny mashed potatoes.

To Make On the Grill:

  • Preheat grill on medium flame to 450Ā°.
  • Lightly spray potato skins on both sides with oil.
  • Season both sides with salt and pepper.
  • Grill flesh side down about 4 minutes.
  • Turn and fill with cheese and broccoli and grill an additional 4-5 minutes.

To Make In the Oven:

  • Heat oven to 450Ā°.
  • Lightly spray potato skins on both sides with oil.
  • Season both sides with salt and pepper.
  • Fill with cheese and broccoli, place on a broiler pan and bake 10 minutes or until cheese is melted.

Last Step:

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Nutrition

Serving: 2 halves, Calories: 192.7 kcal, Carbohydrates: 30 g, Protein: 13.1 g, Fat: 2.9 g, Fiber: 4.3 g

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28 comments on “Broccoli and Cheddar Skinny Potato Skins”

  1. Oh, I'm so excited to try this! I just got a huge head of broccoli from the farmer's market, and outside of steaming it, or adding it to a stir fry I was out of ideas. This will be perfect!

    Quick question for anyone who wants to answer, do you think using a sweet potato would work as well? I only ask because they're all I have on hand at the moment.

  2. This is a great recipe but I can add a few changes to make it even better:
    1. Rinse potatoes and wrap in paper towel to concentrate steam produced in microwave.
    2. Cook to 4 minutes only (unless potatoes are very large) to avoid overcooking.
    3. Add butter, sauteed diced yellow onion, cheddar cheese, salt and pepper to mashed potatoes. Combine well.
    4. Add 2 or 3 Tbsp yoghurt to mashed potatoes (optional).
    5. Spoon all onto halved microwaved potatoes.
    6. Sprinkle paprika on top.
    7. Bake in preheated 375F oven until lightly browned. Broil if desired to brown top.
    7. Can use blanched broccoli rabe, sauteed with diced onions and chopped garlic.
    8. Serve with sour cream or yoghurt on side.
    9. Enjoy with a green salad and a glass of wine!
    Ted S.

  3. Avatar photo
    theengagementproject

    these look super yummy, I'm hoping to use a half serving as a breakfast alternative (i hate eggs and dont like sweet foods, but need to eat before work!)

    would it be possible to make a triple batch on sunday night and eat them throughout the week? if i need to freeze them, how long will i need to reheat in the morning and can i do it in the microwave?

  4. These were awesome, but then again everything that Gina puts on here is! Thanks for all of the amazing recipes!

  5. This may be a very dumb question but I am not much of a cook… what is spray oil? Planning to make these for dinner tonight!

  6. Use your favorite low fat cheddar, Sargento makes a delicious low fat cheddar. This is what I happened to have on hand which I think is the lightest cheddar out there. You may have to adjust the calories slightly.

  7. Gina, I cannot find Cabot Cheese, what cheese would be an appropriate substitute for the correct calories, fat etc 2% sharp cheddar??

  8. Avatar photo
    CaSaundraLeigh

    Ooo so good! I love anything with potatoes included–and I like how you included both methods for grilling and baking, thanks!

  9. This is a great idea. Have potatoes that I am wondering what to do with. I think I'll put these on the menu tonight.

    šŸ™‚

    Julieanne

  10. your recipes are AMAZING! I always find myself coming to this website whenever I am hungry or on my way to the grocery store. Thank you sooooo much for sharing your recipes! =)