Broccoli-Egg Stuffed Baked Potatoes

(7 ratings)
Total Time
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Baked potato shells filled with mashed potato filling, scrambled Egg Beaters and broccoli florets

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  • 1 tablespoon Fleischmann's® Original Spread-tub
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • PAM® Original No-Stick Cooking Spray
  • 1 cup Egg Beaters® Original
  • 2 cups frozen broccoli florets, cooked, drained
  1. Wrap potatoes individually in microwaveable plastic wrap. Place on microwave-safe plate. Microwave on HIGH 5 minutes. Turn over; microwave 4 minutes more or until soft.
  2. Cut potatoes in half lengthwise. Scoop out insides, leaving 1/4-inch thick shells; set aside. Place potato pulp in medium bowl. Add sour cream, Fleischmann's, salt and pepper; beat with electric mixer on low speed, or with hand masher, until potatoes are mashed and mixture is desired consistency.
  3. Spray medium skillet with cooking spray; heat over medium heat. Add Egg Beaters; cook without stirring until edges and bottom begins to set. Lift cooked part and gently turn to scramble. Stir in broccoli.
  4. Add egg mixture to potatoes; mix lightly. Spoon evenly into potato shells. Place on microwave-safe plate. Microwave on HIGH 4 minutes or until hot.
Cook's Tips

To further enhance the flavor without adding calories or sodium, squeeze potato with lemon wedge.

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Nutrition Information
Calories: 212 View complete nutrition information
Reviews (2)

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Rebecca D September 15, 2011

My boyfriend and I made this for dinner last night, and it was so easy! I wasn't able to find the right kind of Egg Beaters, so we ended up using the Southwestern variety instead. The potatoes turned out delicious! I was afraid I'd have to add more butter or milk or something to make the potatoes a better consistency, but this recipe was perfect. The combination of egg, broccoli and potato may seem strange, but it was delicious and FILLING. If you're looking to eat low-cal, I'd definitely recommend this one.

Anonymous March 04, 2011

It wasn't very practical to put them back in the skins, so we made more of a casserole. I wasn't as impressed as I thought I would be, but it still tasted good. It was a little too much effort for the results, but I might make it again in the future if I'm cooking for a vegetarian.