Parmesan and Broccoli Stuffed Potatoes

Kid-Friendly - Tips

This recipe uses roasted garlic Parmesan sauce and fresh steamed broccoli to make a delicious filling for stuffed potatoes.

Brief

Prep 25 mins

Cook: 30 mins

Total: 55 mins

Servings: 4

Yield: 4 servings

Parmesan and Broccoli Stuffed Potatoes

Ingredients

4 large baking potatoes

1 small head broccoli

cut into florets

salt and pepper to taste

3 tablespoons roasted garlic and parmesan cheese sauce (such as Ragu®)

Super Simple Pork Chops

Tips

Directions

Step 1

Wash potatoes and pierce with a fork. Microwave on high for 15 minutes or until done.

Step 2

Place broccoli in a steamer over 1 inch of boiling water and cover. Cook until tender but still firm about 2 to 6 minutes. Drain.

Step 3

Preheat oven to 350 degrees F (175 degrees C).

Step 4

Slice the tops off of the potatoes and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached adding more sauce if desired. Spoon mixture back into the skins and place on a baking sheet.

Step 5

Bake in preheated oven for 30 minutes.

Nutritional Information

Parmesan and Broccoli Stuffed Potatoes

Servings Per Recipe:4

Calories: 319.8

% Daily Value *

Protein: 9.7g 19%

Carbohydrates: 67.4g 22%

Dietary Fiber: 8.2g 33%

Sugars: 4.8g

Fat: 2.7g 4%

Saturated Fat: 0.9g 4%

Cholesterol: 4.7mg 2%

Vitamin A Iu: 450IU 9%

Niacin Equivalents: 6.9mg 53%

Vitamin B6: 1mg 65%

Vitamin C: 88.5mg 148%

Folate: 125.1mcg 31%

Calcium: 76mg 8%

Iron: 3.7mg 20%

Magnesium: 96.8mg 35%

Potassium: 1791.6mg 50%

Sodium: 134.3mg 5%

Thiamin: 0.4mg 36%

Calories From Fat: 24.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.