Broccoli, Buttermilk, and Dill Potatoes (4 PTS)

Recipe Ingredients

4		Baking potatoes
2 teaspoons	10ml	Extra virgin olive oil
1 1/2 cups	219g / 7.7oz	Broccoli florets - coarsely chopped
1 cup	62g / 2.2oz	Diced onion
1/3 cup	78ml	Nonfat sour cream
1/2 cup	118ml	Low-fat buttermilk
2		Dried dill weed
1 tablespoon	15ml	Grated Parmesan cheese
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/2 cup	73g / 2.6oz	Shredded lowfat cheddar cheese
		Dill sprigs - optional

Recipe Instructions

1. Preheat oven to 375 oF.

2. Wrap potatoes in foil; bake at 375 oF for 1 hour or until tender.

3. Heat oil in a medium nonstick skillet over medium heat. Add broccoli

and onion; saute 4 minutes or until tender. Set aside.

4. Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 1/4

inch thick shell. Combine potato pulp, broccoli mixture, sour cream, and

next 5 ingredients (sour cream through pepper) in a bowl; mash.

5. Stuff shells with potato mixture, and sprinkle with cheddar cheese.

place on a baking sheet, and bake at 375 oF for 10 minutes or until

thoroughly heated. Garnish with dill sprigs.

Typos by Gail Shermeyer, [email protected].

Source:
Cooking Light Magazine, September 1996

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