Baked potatoes can be the main course with some simple additions. As with many of my favorite recipes, this one is super-flexible. You can add/remove whatever you like and have a different potato each time. Try adding grilled chicken sausage, mushrooms, vegetarian chili; anything you like!
Makes 4 potatoes, recipe is easily divided or multiplied
Flex·Able option: ¼ cup cooked spicy chicken sausage or grilled chicken per potato
4 large baking potatoes
1 tablespoons extra virgin olive oil
1 cup onions (halved and thinly sliced)
½ teaspoon freshly ground pepper
½ teaspoon salt
1 cup broccoli florets
¼ cup plain nonfat yogurt
¼ cup freshly grated Parmesan cheese
Preheat oven to 400º.
Scrub potatoes and prick all over with a fork. Spray with cooking spray and sprinkle with a small amount of salt & pepper each. Place on baking sheet and bake in oven until tender, about 1 – 1 ½ hours.
Cut each in half length-wise and allow to cool until able to handle.
Meanwhile, heat olive oil in large sauté pan over medium-high heat. Add sliced onions, salt, pepper; and toss to coat with oil. Cover, reduce heat to medium-low and cook until onions are very tender, about 15 minutes, stirring occasionally. Turn down heat if onions start to crisp.
Steam broccoli florets until just tender, about 5 minutes. Shock in ice water to stop the cooking and drain well.
Scoop pulp out of potatoes and mash or rice until smooth. Stir in yogurt, broccoli, half each of onions and cheese. Spoon this mixture back into the potato halves. Top with remaining onions, meat (if using) and cheese. Return to the oven and heat until cheese is melted, about 5 minutes.
Download the printable Stuffed Baked Potatoes PDF
We want to try this one. Thanks for the handy pdf too!
BJ,
Let me know how you like them!