How do you squeeze in those recommended 5 servings of vegetables a day? Get sneaky! That’s why this recipe cleverly incorporates broccoli into a baked potato. Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Everyone loves potatoes and they are 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. And for a even healthier option, try using sweet potatoes in place of white potatoes. They are high in beta-carotene and have a sweeter taste.
3 large baking potatoes
2 large stalks broccoli
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
1-2 tablespoons lowfat milk, rice milk or soy milk
2 tablespoons grated Parmesan cheese
1. 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 until soft, about 1 hour, depending on the size of the potatoes.
2. 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.
3. 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.
4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.