Servings: 8
Size: 1/2 loaded potato
Points +: 3 pts
• Smart Points: 3
Ingredients:
- (18 oz) 4 medium russet potatoes
- salt and pepper, to taste
- 1 1/2 cups chopped broccoli florets
- 2 cups chopped cauliflower
- 1/2 cup low fat buttermilk
- 1 tbsp minced chives (optional)
- 1 cup (4 ounces) shredded low-fat sharp cheddar cheese
Directions:
Pierce the potatoes several times with a fork.
Place in
the microwave and use your baked potato setting until the potatoes are
cooked through, turning half way. (Or you can bake 1 hour in your oven
at 425° F)
Meanwhile, in a medium saucepan,
combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes.
Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes.
Drain and set aside in a large bowl.
Preheat the oven to 400°F.
Cut the potatoes in half lengthwise.
Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell.
Place the potato shells on a baking sheet.
Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower.
Add the buttermilk and salt, mash until smooth.
Fold in half of the shredded cheddar
(and chives if desired).
Spoon the potato/cauliflower mixture back into the shells.
Top
with the cooked broccoli (I just inserted them in) and remaining cheese
on top. Bake for 5-10 minutes, or until heated through and the cheese
is melted. (you can also microwave it for a few minutes if you prefer
not to use the oven)
Calories: 146.5 • Fat: 3.5 g • Protein: 8 g • Carb: 23 g • Fiber: 2.5 g • Sugar: 1.5 g
Sodium: 152.5 mg (without the salt)