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    You are in: Home / Recipes / Broccoli Bakers Recipe
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    Broccoli Bakers

    Broccoli Bakers. Photo by Starrynews

    1/1 Photo of Broccoli Bakers

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    ratherbeswimmin''s Note:

    Great way to make spuds.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut a 1-inch wide strip from top of each baked potato.
    2. 2
      Carefully scoop out pulp, leaving shells intact.
    3. 3
      Mash pulp.
    4. 4
      Stir in remaining ingredients.
    5. 5
      Spoon into shells, and place on a baking sheet.
    6. 6
      Bake, covered at 400 degrees for 30 minutes.

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    Ratings & Reviews:

    • on May 30, 2012

      55

      These were great!! I forgot about the bacon till the last minute so I left it out and added a little butter. I actually then put these on the grill instead of the oven. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2012

      55

      Very nice and easy to make! The combo of broccoli, bacon, and cheddar was great. Thanks for sharing! All You Can Eat Buffet Event

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2006

      55

      These were very good with our BBQ pork steaks and corn on the cob last night. I used as many low fat/no fat/low cal things that I could in the recipe and everything turned out well.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Broccoli Bakers

    Serving Size: 1 (449 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 447.2
     
    Calories from Fat 133
    29%
    Total Fat 14.8 g
    22%
    Saturated Fat 7.9 g
    39%
    Cholesterol 37.3 mg
    12%
    Sodium 791.4 mg
    32%
    Total Carbohydrate 67.1 g
    22%
    Dietary Fiber 8.4 g
    33%
    Sugars 4.2 g
    16%
    Protein 13.2 g
    26%

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