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Broccoli & Mushroom-Stuffed Potatoes Recipe
|Russet potatoes||4 Large|
|Broccoli||240 Milliliter, trimmed and chopped (1 Cup)|
|Mushrooms||240 Milliliter, sliced (1 Cup)|
|Olive oil/Vegetable spray||1 Teaspoon|
|Low fat cottage cheese||8 Ounce (240 Gram, 1 Container)|
|Fresh chives||10 Ounce, chopped (1 Package, Green House, Or To Taste)|
|Low fat milk||3 Tablespoon (45 Milliliter)|
Serving size: Complete recipe
Calories 943 Calories from Fat 130
% Daily Value*
Total Fat 15 g23%
Saturated Fat 3.7 g18.5%
Trans Fat 0 g
Cholesterol 23.6 mg
Sodium 1297.5 mg54.1%
Total Carbohydrates 154 g51.3%
Dietary Fiber 23.5 g93.8%
Sugars 27.6 g
Protein 65 g129%
Vitamin A 280.2% Vitamin C 696.7%
Calcium 72% Iron 72%
*Based on a 2000 Calorie diet
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).