Yield: 8 Servings
Cost per Serving: $1.40


Ingredients
8 large baking potatoes
2 tablespoons olive oil
3/4 pound broccoli florets (5 cups)
1 large onion, finely chopped
4 cloves garlic, minced
2 cups grated low-fat Cheddar
1/2 cup sour cream
1/4 cup milk
Salt and pepper
Preparation
Preheat oven to 375°F. Rub potatoes with 1 Tbsp. oil; pierce with a knife. Bake until tender, 1 hour and 30 minutes. Steam broccoli until tender, 5 minutes. Drain; rinse. Pat dry and roughly chop.

In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat.

Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato. Scoop out flesh.

Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.

sounds absolutely delicious.

Yum! I bake these alot in the fall when my garden potatoes are dug...some are huge, and this works well. Love this recipe, will try it, never made them this way!

sounds great!

Yum. May try this tonight! Company coming.

Thanks for the recipe. I will certainly put this in my file to use
very soon. Wonderful side to any meat dish.

Sounds good