Broccoli & Mushroom-Stuffed Potatoes Recipe
Broccoli & Mushroom-Stuffed Potatoes is a tasty recipe you can try out any time. Broccoli & Mushroom-Stuffed Potatoes is an healthy alternative and can serve as food for anyone. Nothing really compares!
Summary
Ingredients
4 large russet potatoes
1 cup (240 ml) broccoli, trimmed and chopped
1 cup (240 ml) mushrooms, sliced olive oil or vegetable spray
8-oz container (240 g) low-fat cottage cheese
3 tbs (45 ml) low-fat milk salt, to taste pepper, to taste
1 pkg GREEN HOUSE Fresh Chives, chopped, or to taste
Directions
Bake potatoes until soft.
Gut tops off potatoes and let cool for 10 minutes.
In medium frying pan, saute broccoli and mushrooms in olive oil spray until soft.
Scoop out potatoes, leaving shell.
Mash potatoes with cottage cheese, milk (to desired consistency), salt and pepper.
Add fresh chives, broccoli and mushrooms to potato mixture.
Fill potato shells with mixture.
The potatoes can be made ahead to this point.
If so, cover and chill.
Bring to room temperature before baking.
Bake for 30 minutes at 350°F (180°C).
Gut tops off potatoes and let cool for 10 minutes.
In medium frying pan, saute broccoli and mushrooms in olive oil spray until soft.
Scoop out potatoes, leaving shell.
Mash potatoes with cottage cheese, milk (to desired consistency), salt and pepper.
Add fresh chives, broccoli and mushrooms to potato mixture.
Fill potato shells with mixture.
The potatoes can be made ahead to this point.
If so, cover and chill.
Bring to room temperature before baking.
Bake for 30 minutes at 350°F (180°C).
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