The skin of the potato contains all the fiber, therefore my skinny potato skins are not only tasty appetizers, they are also good for you! These make great appetizers or you can serve them as a side dish.
I like to start these in the microwave and finish them in the oven or grill to shorten the cooking time and avoid heating up my kitchen now that the weather is getting warm. You can easily double or triple this recipe. A great way to use up any leftover broccoli.
Broccoli and Cheddar Skinny Potato Skins
Servings: 2 • Serving Size: 2 halves • Points +: 5 pts • Smart Points: 8
Calories: 192.7 • Fat: 2.9 g • Protein: 13.1 g • Carb: 30.0 g • Fiber: 4.3 g
2 medium russet potatoes, scrubbed clean and dry
salt and pepper
2 oz Cabot’s 75% Light Vermont Cheddar, shredded
1 cup cooked broccoli florets, chopped
Pierce potato with a fork a few times all around. Place in microwave and cook about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes leaving about 1/4 inch thick wall. Save scooped out potatoes for tomorrow’s skinny mashed potatoes.
To Make On the Grill:
Preheat grill on medium flame to 450°. Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper. Grill flesh side down about 4 minutes. Turn and fill with cheese and broccoli and grill an additional 4-5 minutes.
To Make In the Oven:
Heat oven to 450°. Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper. Fill with cheese and broccoli, place on a broiler pan and bake 10 minutes or until cheese is melted.
Keywords: Broccoli and Cheddar Skinny Potato Skins
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