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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  • 2 large baking potatoes
  • 1/4 cup reduced fat sour cream
  • 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.

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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Overall Rating

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.