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    Garden Stuffed Potatoes


    • 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


    Step 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.
    Step 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.
    Step 3
    Microwave each potato half on HIGH for about 1 minute or broil all the potato halves until lightly brown on top.

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