Broccoli and Cheddar Skinny Potato Skins Recipe
Broccoli and Cheddar Skinny Potato Skins
roccoli 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