Creamy Stuffed Potatoes with Tender Broccoli and Meaty Mushrooms

Years ago, when my husband and I were young and dating, we frequented a restaurant that made a terrific stuffed potato. Of course, the restaurant's potatoes were stuffed with tender meat and creamy cheddar cheese - still, they were worth the calories.

These days, we are a few years older, and a bit wiser, so we try to keep the calories and fat in check. This recipe for stuffed potatoes is considerably leaner, but adding meaty mushrooms and salty Parmesan cheese really takes them up a notch.

Happy cooking!

Creamy Stuffed Potatoes with Tender Broccoli and Meaty Mushrooms

Serves 4

4 large Yukon gold potatoes
2 cups broccoli florets, rough chopped
2 cups Crimini mushrooms, sliced
½ small onion, diced
1 clove garlic, minced
1 tablespoon olive oil
1 tsp thyme
¼ cup chicken broth
2 tablespoons parsley, minced
½ cup fat free plain yogurt
4 tablespoons Parmesan cheese, shredded
4 tablespoons light sour cream

1. Prick potatoes with a fork and microwave on high for 10 minutes until tender. Allow to cool enough to handle then, cut in halve and scoop out the middle into a medium bowl.
2. While potatoes are cooking, heat oil over medium heat and saute onion, broccoli, mushrooms, garlic and thyme for 10 minutes until tender.
3. Mash potato pulp with yogurt and parsley with salt and pepper to your taste.
4. Stuff potato halves with potato pulp. Top with broccoli mixture. Sprinkle with Parmesan.
5. Broil until cheese bubbles.
6. Top with sour cream.

Amount Per Serving
Calories: 131
Total Fat: 6.28g
Cholesterol: 8mg
Sodium: 166mg
Total Carbs: 12.31g
Dietary Fiber: 2.33g
Sugars: 3.89g
Protein: 7.38g

Weight Watchers Points 3