Broccoli and Cheese Stuffed Baked Potatoes

Stuffed Baked Potato
Dana Angelo White
Total Time 30 min
Prep 10 min, Cook 20 min
Yield 8 pieces (110 calories each)

Veggies like broccoli and potatoes are good news for those who experience heartburn. These foods are loaded with nutrients that don’t have a tendency to aggravate symptoms. A light sprinkle of low-fat cheese makes these spuds extra delicious but low enough in fat to keep symptoms under control.

Ingredients

  • 4 medium potatoes, baked, cut in half lengthwise
  • 1 cup broccoli florets, chopped
  • 1 cup low-fat cheddar cheese, shredded

Preparation

  1. Preheat oven to 350F.
  2. Place cut potatoes on a sheet pan, cut side up.
  3. Top each potato with broccoli and then sprinkle with cheese.
  4. Bake for 10 to 15 minutes or until cheese is melted.
  5. Allow to cool slightly before serving.

Ingredient Variations and Substitutions

Potatoes get a bad reputation for being unhealthy, but they are actually overflowing with vitamins, minerals, and fiber. Sweet potatoes offer a different panel of nutrients but are equally nutritious.

They can also be substituted in this recipe.

Replace broccoli with zucchini, cauliflower, or any other heartburn-friendly veggies (most, apart from tomatoes, are!). Sour cream lovers can replace that higher fat topping with a dollop of nonfat and protein-filled plain Greek yogurt instead.

Cooking and Serving Tips

Make this dish for a light lunch or dinner side. To save time on prep, bake the potatoes ahead of time and store in the fridge for up to 4 days.

To make potatoes ahead of time, scrub well and bake in a 350F oven for about 45 minutes or until they are fork tender. Remove from the oven and set aside to cool for at least 15 minutes before handling.

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