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    You are in: Home / Recipes / Broccoli, Buttermilk and Dill Potatoes Recipe
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    Broccoli, Buttermilk and Dill Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    Sherri35's Note:

    This recipe came from Cooking Light magazine and it's really tasty. It can all be done ahead of time and then baked in the oven whenever you're ready to serve them. The recipe calls for cheddar cheese on top, but I don't really think it's necessary. It makes 4 side dish servings, or 2 entrée servings.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°.
    2. 2
      Bake potatoes at 375° for 1 hour, or until tender.
    3. 3
      Heat oil in skillet over medium heat.
    4. 4
      Add broccoli and onion; sauté 4 minutes or until tender.
    5. 5
      Set aside.
    6. 6
      Split open each potato, scoop out pulp, leaving a 1/4" thick shell.
    7. 7
      Combine potato pulp, broccoli mixture, sour cream, buttermilk, dill, Parmesan, salt and pepper; mash.
    8. 8
      Stuff potato shells with potato mixture and sprinkle with cheddar cheese (if desired).
    9. 9
      Place on baking sheet and bake at 375° for 10 minutes, or until heated through.

    Ratings & Reviews:

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    Nutritional Facts for Broccoli, Buttermilk and Dill Potatoes

    Serving Size: 1 (349 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 287.9
     
    Calories from Fat 51
    17%
    Total Fat 5.6 g
    8%
    Saturated Fat 2.2 g
    11%
    Cholesterol 10.1 mg
    3%
    Sodium 368.8 mg
    15%
    Total Carbohydrate 53.8 g
    17%
    Dietary Fiber 4.7 g
    19%
    Sugars 5.2 g
    20%
    Protein 7.6 g
    15%

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