Broccoli-Cheddar Twice-Baked Potatoes
Vegetarian Chili
Ingredients
- 6 (6-oz) microwavable baking potatoes
- ½ cup water
- 1 (12-oz) pkg broccoli florets
- 1 (8-oz) pkg shredded sharp Cheddar cheese
- 1 (8-oz) carton reduced-fat sour cream
- 2 Tbsp butter
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 450°F.
- Microwave potatoes according to package directions.
- Cut potatoes in half lengthwise; scoop potato pulp from halves into a large bowl, leaving ¼-inch thick shells.
- Meanwhile, bring water and broccoli to a boil in a saucepan.
- Steam 4 minutes or until broccoli is tender; drain well.
- Stir together potato pulp, broccoli, cheese, sour cream, butter, salt and pepper; spoon into potato halves.
- Place on a foil-lined baking sheet.
- Bake 10 minutes or until browned.
Side Dish Ingredients
- 2 (15-oz) boxes frozen vegetarian chili
Side Dish Instructions
- Cook chili according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
450
|
130
|
580
|
| Fat (g) | 24 | 2 | 26 |
| Sat. Fat (g) | 15 | 0 | 15 |
| Protein (g) | 15 | 9 | 24 |
| Carb (g) | 40 | 21 | 61 |
| Fiber (g) | 5 | 5 | 10 |
| Sodium (mg) | 510 | 310 | 820 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
