Side Dishes : Grains & Starches Last Updated: Jul 28th, 2009 - 18:22:59 Broccoli Twice-Baked Potatoes By Sandra Woodruff  Printer friendly page Yield: 5 servings 5 medium Yukon Gold or baking potatoes (about 6 ounces each) butter-flavored cooking spray 1/4 cup plus 1 tablespoon nonfat or low-fat milk 1/4 cup plus 1 tablespoon nonfat or light sour cream 1/4 teaspoon salt pinch ground white pepper 2/3 cup shredded reduced-fat Cheddar cheese or 1/3 cup grated Parmesan cheese 1 cup frozen chopped broccoli, thawed and squeezed dry ground paprika 1. Scrub the potatoes, pat dry, and spray the skins lightly with the cooking spray.  Pierce each potato in several places with a fork. Place the potatoes on a baking sheet and bake at 400 degrees F for about 40 minutes, or until easily pierced. Allow the potatoes to cool until they can be handled easily. (Note: the potatoes can be baked the day before and chilled until ready to finish the recipe*). 2. Cut a 1/2-inch-deep lengthwise slit from the top of each potato, and carefully scoop out the pulp, leaving a 1/4-inch-thick shell. Place the scooped-out potatoes and the milk, sour cream, salt, and white pepper in a large bowl. Mash with a potato masher or beat with an electric mixer until smooth. Stir in the cheese and broccoli. 3. Spoon the filling back into the potato skins. Arrange the potatoes on a baking sheet, spray the tops and sides lightly with the cooking spray, and sprinkle some paprika over the top of each.  Bake at 350 degrees F for 25 to 30 minutes, or until the filling is hot and the tops are lightly browned. Serve hot. Nutritional Facts (per serving) Calories: 175     Carbohydrates: 34 g    Fiber: 4.4 g     Fat: 2.7 g    Sat. Fat: 1.6 g Cholesterol: 8 mg Protein: 10.7 g    Sodium: 241 mg    Calcium: 185 mg Potassium: 919 mg GI rating: high Diabetic exchanges: 2 starch, 1/2 medium-fat meat © Copyright 2005 by eatsmarttoday.com Top of Page