Heart-Healthy Cheesy Stuffed Potatoes
Elevate classic comfort food with this nutritious twist on "Heart-Healthy Cheesy Stuffed Potatoes"! Packed with flavor and wholesome ingredients, this recipe features tender baked potatoes stuffed with a creamy blend of low-fat Greek yogurt, sharp reduced-fat cheddar cheese, and steamed broccoli, seasoned to perfection with garlic powder and fresh chives. Designed with heart health in mind, these indulgent yet guilt-free stuffed potatoes are brushed with olive oil and baked to golden perfection. Perfect for a satisfying vegetarian main dish or a flavorful side, they’re ready to impress in just over an hour. Whether you’re looking for a wholesome weeknight meal or a crowd-pleasing addition to your dinner table, these cheesy stuffed potatoes deliver comfort and nutrition in every bite!
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Recipe Information
Ingredients
- 4 pieces Large baking potatoes
- 1 tablespoon Extra virgin olive oil
- 1 cup Low-fat Greek yogurt
- 1 cup Reduced-fat sharp cheddar cheese, shredded
- 2 tablespoons Fresh chives, chopped
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Salt
- 1 cup Broccoli, chopped
Instructions
Preheat your oven to 400°F (200°C).
Thoroughly wash and scrub the potatoes. Pat them dry with a clean towel.
Pierce each potato several times with a fork. Rub each with a little olive oil and a pinch of salt.
Place potatoes directly on the oven rack or on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a fork.
While the potatoes bake, steam or microwave the broccoli until tender, then set aside.
Once baked, remove the potatoes from the oven and let them cool slightly, for about 5 minutes.
Carefully slice the top third off each potato and scoop out the insides into a medium-sized mixing bowl, leaving about a 1/4-inch thick shell.
Add the Greek yogurt, half of the shredded cheese, chopped chives, garlic powder, pepper, and the remaining salt to the bowl with the potato insides. Mash until smooth and creamy.
Fold in the steamed broccoli gently to combine.
Refill each potato shell with the mashed potato mixture, mounding it slightly on top. Sprinkle the remaining cheese over the stuffed potatoes.
Place the stuffed potatoes on a baking sheet and return to the oven for 10-12 minutes, or until the cheese is melted and bubbling.
Garnish with additional chopped chives if desired and serve warm.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 293.7 g | 107% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 41.8 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1187 mg | 91% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 7112 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
