Broccoli-Egg Stuffed Baked Potatoes
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 4
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 4
Difficulty: easy
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
4 eggs, lightly beaten
2 cups Birds Eye® Broccoli Florets, cooked, drained
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 71 mg | 7% |
Carbohydrate | 32 g | 11% |
Cholesterol | 192 mg | 64% |
Total Fat | 9 g | 14% |
Iron | 2 mg | 12% |
Calories | 257 kcal | 13% |
Sodium | 253 mg | 11% |
Protein | 11 g | 21% |
Saturated Fat | 3 g | 16% |
Sugars | 3 g | 0 |
Vitamin C | 27 mg | 46% |
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.
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.
Spray medium skillet with cooking spray; heat over medium heat. Add eggs; cook without stirring until edges and bottom begins to set. Lift cooked part and gently turn to scramble. Stir in broccoli.
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.
To further enhance the flavor without adding calories or sodium, squeeze potato with lemon wedge.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Broccoli-Egg Stuffed Baked Potatoes