Broccoli And Cheese-Stuffed Potatoes

Name: Broccoli And Cheese-Stuffed Potatoes
Ingredients: 2 baking potatoes (about 1 3/4 pounds); 2 bacon slices; 1 cup broccoli florets; 1 cup presliced mushrooms; 1/2 cup chopped onion; 1 teaspoon bottled minced garlic; 1/2 cup (2 ounces) shredded reduced-fat Swiss cheese; 1/4 cup fat-free sour cream; 2 tablespoons fat-free milk; 1/2 teaspoon black pepper; 1/8 teaspoon salt

11 ingredients

5 steps

Ingredients

2 baking potatoes (about 1 3/4 pounds)
2 bacon slices
1 cup broccoli florets
1 cup presliced mushrooms
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 cup (2 ounces) shredded reduced-fat Swiss cheese
1/4 cup fat-free sour cream
2 tablespoons fat-free milk
1/2 teaspoon black pepper
1/8 teaspoon salt

Directions

1

Preheat oven to 450°.
2

Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.
3

While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 1 teaspoon drippings in pan. Crumble bacon; set aside. Add broccoli, mushrooms, onion, and garlic to drippings in pan; cook 7 minutes or until tender, stirring frequently. Remove from heat.
4

Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onion mixture, cheese, and remaining ingredients; divide evenly among shells.
5

Bake at 450° for 8 minutes or until potatoes are thoroughly heated. Sprinkle with reserved bacon.