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Broccoli Buttermilk And Dill Potatoes Recipe
|Baking potatoes||32 Ounce|
|Olive oil||2 Teaspoon|
|Chopped broccoli florets||1 1⁄2 Cup (24 tbs)|
|Onion||1 Cup (16 tbs), diced|
|Low fat sour cream||1⁄3 Cup (5.33 tbs)|
|Low fat buttermilk||1⁄2 Cup (8 tbs)|
|Minced dried dill weed/2 teaspoons dried dillweed||2 Tablespoon|
|Parmesan cheese||1 Tablespoon, grated|
|Shredded reduced fat cheddar cheese||2 Ounce (1/2 Cup)|
Serving size: Complete recipe
Calories 1448 Calories from Fat 365
% Daily Value*
Total Fat 41 g63.1%
Saturated Fat 17.6 g88.1%
Trans Fat 0 g
Cholesterol 68.8 mg
Sodium 1900.7 mg79.2%
Total Carbohydrates 228 g76.1%
Dietary Fiber 18.6 g74.5%
Sugars 13.1 g
Protein 65 g129.1%
Vitamin A 275.4% Vitamin C 714.6%
Calcium 167% Iron 146.5%
*Based on a 2000 Calorie diet
Wrap potatoes in aluminum foil; bake at 375° for 1 hour or until potatoes are tender.
Heat oil in a medium nonstick skillet over medium heat until hot.
Add broccoli and onion; saute 4 minutes or until tender.
Split open each potato; scoop out pulp, leaving a 1/4-inch-thick shell.
Combine potato pulp, broccoli mixture, sour cream, buttermilk, dillweed, Parmesan cheese, salt, and pepper in a medium bowl; mash.
Stuff shells with potato mixture, and sprinkle with Cheddar cheese.
Place on a baking sheet, and bake at 375° for 10 minutes or until thoroughly heated.