Categories: Vegetables- Potatoes
Ingredients
- 6 (4oz.) Yukon gold potatoes
- 1/4 cup fat-free half-and-half
- 4 oz. fat-free cream cheese, softened
- 2 Tbsp. grated Parmesan cheese
- 1/4 tsp. garlic salt
- 1/4 tsp. freshly ground pepper
- 4 turkey bacon slices, diced
- 1/2 small sweet onion, chopped
- 1/2 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
- 1/4 cup (1 oz.) reduced-fat shredded Cheddar cheese
Directions
- Bake potatoes at 400 degrees for 35 to 40 minutes or until tender; cool slightly.
- Cut potatoes in half crosswise; gently scoop out pulp, leaving a 1/4-inch-thick shell and reserving pulp. Stand potato shells, cup side up, in miniature muffin pan cups.
- Stir together reserve pulp, half-and-half and next 4 ingredients.
- Cook bacon in a nonstick skillet over medium-high heat 2 to 3 minutes or until browned. Add onion and broccoli; sauté 4 to 5 minutes or until tender. Stir into potato mixture.
- Stuff mixture evenly into potato shells.. Sprinkle with Cheddar cheese.
- Bake stuffed potatoes at 350 degrees for 15 minutes.