Yield: 2 servings

Broccoli and Cheddar Skinny Potato Skins

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: 2halves, Calories: 192.7kcal, Carbohydrates: 30g, Protein: 13.1g, Fat: 2.9g, Fiber: 4.3g
Freestyle Points: 8
Points +: 5