Broccoli, Buttermilk and Dill Potatoes
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 (8 ounce) baking potatoes
- 2 teaspoons olive oil
- 1 1⁄2 cups coarsely chopped broccoli florets
- 1 cup diced onion
- 1⁄3 cup low-fat sour cream
- 1⁄2 cup low-fat buttermilk
- 2 teaspoons dried dill or 2 tablespoons minced fresh dill
- 1 tablespoon grated parmesan cheese
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup shredded reduced-fat cheddar cheese (optional)
directions
- Preheat oven to 375°.
- Bake potatoes at 375° for 1 hour, or until tender.
- Heat oil in skillet over medium heat.
- Add broccoli and onion; sauté 4 minutes or until tender.
- Set aside.
- Split open each potato, scoop out pulp, leaving a 1/4" thick shell.
- Combine potato pulp, broccoli mixture, sour cream, buttermilk, dill, Parmesan, salt and pepper; mash.
- Stuff potato shells with potato mixture and sprinkle with cheddar cheese (if desired).
- Place on baking sheet and bake at 375° for 10 minutes, or until heated through.
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RECIPE SUBMITTED BY
Sherri35
United States