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Broccoli & Cheese Potato Skins Recipe

Looking for an easy Broccoli & Cheese Potato Skins recipe? Learn how to make Broccoli & Cheese Potato Skins using healthy ingredients.


Submitted by bariolio

Makes 8 servings



Use either Ore-Ida frozen potato skins, or I just bake potatoes and scoop out the pulp to within 1/4 inch of skin. Use pulp for mashed potatoes or something else.

Recipe Ingredients for Broccoli & Cheese Potato Skins

400 g (8) potato skins (4 1/2 X 5')
2 c broccoli, chopped, steamed and drained dry
240 g (1oz per skin) light gouda or reduced fat cheddar, shredded
240 g (1 c) reduced fat sour cream
1/4 c chives, minced

Recipe Directions for Broccoli & Cheese Potato Skins

  1. Prepare baked potatoes. (Scrub clean. Dry. Prick with fork. Coat lightly with canola oil. Sprinkle with kosher salt. Put directly on oven rack with pan under to catch drippings & bake at 350 1 hour or until soft. Let cool long enough to handle.)

  2. Prepare broccoli.

  3. Shred cheese.

  4. Divide broccoli between skins and cover with cheese; bake at 450 degrees until cheese has partially melted into the broc--about 15 min. Top each with 2 T sour cream & a sprinkle of chives & serve while hot.

Categories

Side Dish

Nutrition Facts
Serving Size 133.5g
Amount Per Serving
Calories
198
Calories from Fat
77
% Daily Value*
Total Fat
8.6g
13%
Saturated Fat
7.0g
35%
Trans Fat
0.0g
Cholesterol
40mg
13%
Sodium
282mg
12%
Potassium
284mg
8%
Total Carbohydrates
15.5g
5%
Dietary Fiber
1.6g
6%
Sugars
2.4g
Protein
10.7g
Vitamin A 12% Vitamin C 36%
Calcium 25% Iron 1%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • High in calcium
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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