How To Make Broccoli and Cheddar Skinny Potato Skins
Make a tasty appetizer no one can resist with these potato skins topped with cheese and broccoli florets. Cook these in the oven or on the grill!
Serves:
Ingredients
- 2medium russet potatoes,scrubbed clean and dry
- spray oil
- salt and pepper
- 2ozCabot’s 75% Light Vermont Cheddar,shredded
- 1cupbroccoli florets,cooked, chopped
Instructions
-
Pierce potato with a fork a few times all around. Place in microwave and cook for about 5 minutes per potato. When finished, allow to cool enough to handle.
-
Cut potatoes in half horizontally. Scoop out potatoes leaving about ¼ inch thick wall. Save scooped out potatoes.
Grill:
-
Preheat grill on medium flame to 450 degrees F.
-
Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper.
-
Grill flesh side down about 4 minutes. Turn and fill with cheese and broccoli and grill for an additional 4 for 5 minutes.
Oven:
-
Heat oven to 450 degrees F.
-
Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper.
-
Fill with cheese and broccoli, place on a broiler pan, and bake for 10 minutes or until cheese is melted.
Nutrition
- Calories: 328.68kcal
- Fat: 13.67g
- Saturated Fat: 5.85g
- Trans Fat: 0.35g
- Monounsaturated Fat: 4.79g
- Polyunsaturated Fat: 1.63g
- Carbohydrates: 41.26g
- Fiber: 2.98g
- Sugar: 1.41g
- Protein: 12.52g
- Cholesterol: 28.92mg
- Sodium: 654.50mg
- Calcium: 240.05mg
- Potassium: 1036.26mg
- Iron: 2.27mg
- Vitamin A: 128.03µg
- Vitamin C: 45.23mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
