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Garden Stuffed Potatoes

Garden Stuffed Potatoes
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WebMD Recipe

  • 2 large
    Russet baking potatoes
  • 1 to 2 
    green onions, the white and part of the green, finely chopped
  • 1/4 cup
    nonfat or light sour cream
  • 1 tablespoon
    whipped butter or less-fat margarine
  • 1/2 teaspoon
    parsley flakes
  • 1/2 teaspoon
    Italian herb blend
  • 1/2 cup
    reduced-fat, shredded sharp cheddar cheese
  • 3 tablespoons
    shredded Parmesan cheese
  • 1 teaspoon
    minced garlic, or 1/4 teaspoon garlic powder
  • 1 cup
    broccoli florets, cooked, chopped
    black pepper, to taste
  1. Microwave or oven-bake potatoes until tender (don't forgot to stab with a fork a few times before cooking). Meanwhile, in a medium-sized bowl, mix together the remaining ingredients (except broccoli) with a fork.
  2. Carefully cut potatoes in half and scoop out the center, leaving about 1/2 inch of potato around the skin. Add the scooped-out potato and the broccoli pieces to the mixture in the bowl. Mix with fork, then spoon into potato halves.
  3. Microwave each potato half on HIGH for about 1 minute or broil all the potato halves until lightly brown on top.
Nutritional Information

Makes: 4 servings
  • Calories205
  • Protein10 g
  • Carbohydrates32 g
    • Dietary fiber4 g
  • Fat5 g
    • Saturated fat3 g
  • Cholesterol15 mg
  • Sodium150 mg
  • Calories from Fat21%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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