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Broccoli and Cheddar Skinny Potato Skins
Yield:
2
servings
Course:
Appetizer, Side Dish
Cuisine:
American
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 450°.
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 450°.
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.
Nutrition
Serving:
2
halves
,
Calories:
192.7
kcal
,
Carbohydrates:
30
g
,
Protein:
13.1
g
,
Fat:
2.9
g
,
Fiber:
4.3
g
- WW Points:
8