Broccoli-Egg Stuffed Baked Potatoes for Two

30 min.
Total Time 30 min.
Number Of

Baked potato shells filled with mashed potato filling, scrambled Egg Beaters and broccoli florets

Sale items for:
  • 1 large baking potato
  • 2 tablespoons reduced fat sour cream
  • 1-1/2 teaspoons Fleischmann's® Original Spread-tub
  • 1/8 teaspoon salt
  • Dash ground black pepper
  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup Egg Beaters® Original
  • 1 cup frozen broccoli florets, cooked, drained
  1. Wrap potato in microwaveable plastic wrap. Place on microwave-safe plate. Microwave on HIGH 3 minutes. Turn over; microwave 2 minutes more or until soft.
  2. Cut potato 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 small 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 2 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: 213 View complete nutrition information
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