Ww Broccoli and Cheddar Stuffed Potato
Elevate your side-dish game with these irresistible Ww Broccoli and Cheddar Stuffed Potatoes—an easy and nutritious recipe that delivers comfort food vibes without the guilt. Perfectly baked Russet potatoes serve as the vessel for a creamy, protein-rich filling made with steamed broccoli, tangy Greek yogurt, sharp cheddar cheese, and a hint of garlic powder for bold flavor. These stuffed potatoes are baked twice to achieve a golden, bubbly cheese topping that’s utterly mouthwatering. With just 15 minutes of prep time and simple ingredients, this dish is perfect for busy weeknights yet fancy enough to impress at gatherings. Whether you're looking for a healthy dinner option, a vegetarian main course, or a satisfying Weight Watchers-friendly recipe, these cheesy broccoli-packed potatoes are sure to be a hit!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups Broccoli florets
- 1 cup Sharp cheddar cheese
- 1 cup Plain Greek yogurt
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly. Pierce each potato a few times with a fork to allow steam to escape during baking.
Rub the potatoes with olive oil and place them directly on the oven rack. Bake for 50-60 minutes, or until the skins are crispy and a fork easily pierces through.
While the potatoes are baking, bring a pot of water to a boil. Add the broccoli florets and steam for 3-5 minutes until tender. Drain and roughly chop the broccoli.
Once the potatoes are done, carefully slice them lengthwise to create a pocket. Use a spoon to scoop out most of the potato flesh, leaving about 1/4-inch of potato around the edges to maintain the structure.
In a large mixing bowl, combine the scooped-out potato flesh, chopped broccoli, Greek yogurt, garlic powder, salt, and pepper. Mix well until creamy.
Fold in 3/4 cup of the cheddar cheese, reserving 1/4 cup for topping.
Fill each potato shell with the broccoli and cheese mixture. Sprinkle the remaining cheddar cheese on top of each stuffed potato.
Return the stuffed potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving. Enjoy your healthy and delicious broccoli and cheddar stuffed potatoes!
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 2211 mg | 96% | |
| Total Carbohydrate | 288.5 g | 105% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 24.8 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1363 mg | 105% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 7100 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.
