I haven’t made these before but they seem super yummy and bonus!!! Save the scooped out potatoes for tomorrow’s skinny mashed potatoes (See Side Dish Section.) This is a Skinny Recipe by Gina!! www.skinnytaste.com
Ingredients:
- 2 medium russet potatoes, scrubbed clean and dried
- Spray oil
- salt and pepper
- 2 oz Cabot’s 75% Light Vermont Cheddar, shredded
- 1 cup cooked broccoli florets, chopped
Pierce potato with a fork a few times all around. Place in microwave and cook about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes leaving about 1/4 inch thick wall.
To Make On the Grill:
Preheat grill on medium flame to 450°. Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper. Grill flesh side down about 4 minutes. Turn and fill with cheese and broccoli and grill an additional 4-5 minutes.
To Make In the Oven:
Heat oven to 450°. Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper. Fill with cheese and broccoli, place on a broiler pan and bake 10 minutes or until cheese is melted.
Nutritional Information:
Servings: 2 • Serving Size: 2 halves Calories: 192.7 • Fat: 2.9 g • Protein: 13.1 g • Carb: 30.0 g • Fiber: 4.3 g
