This recipe incorporates broccoli into a baked potato. Broccoli is an excellent
source of fiber and cancer-fighting antioxidants. Potatoes are a universally loved
vegetable loaded with vitamins C and B-6, potassium and fiber. And, best of all,
this recipe is low in fat. You can make the stuffed potatoes ahead and reheat them
when everyone is ready to eat.
3 large baking potatoes
2 large stalks broccoli
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
1 to 2 tablespoons low-fat milk, rice milk
or soy milk
2 tablespoons grated Parmesan cheese
Scrub the potatoes and make shallow cuts around their middles to make it easier
to cut them in half after baking. Bake the potatoes at 400 degrees F until soft,
about 1 hour, depending on the size of the potatoes.
Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer
skin off to make the stems more edible. Steam the broccoli until crunchy-tender
and bright green. Drain and chop fine.
Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive
oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth
paste. Add the Parmesan cheese and the chopped broccoli and mix well.
Pile the mixture back into the potato shells, arrange on a baking dish and heat
them to desired temperature.