Check out this delicious recipe I found at skinnytaste.com. If you want to sneak some vegetables into your family’s meal, this is the perfect side dish – great with chicken, steak or pork chops. I often add cauliflower to my mashed potatoes and no one really notices.
- (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
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)
See the complete recipe here, http://www.skinnytaste.com/2013/01/broccoli-and-cheese-twice-baked-potatoes.html
Twice Baked Super Stuffed Cheesy Potatoes | Skinnytaste.com
Servings: 8 | Size: 1/2 loaded potato | Old Pts: 3 pts | Weight Watchers Points+: 3 pts | 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)