Broccoli-Egg Stuffed Baked Potatoes for Two

Total Time
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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