GREEN

GREEN
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  • CourseSnacks & Serving A Crowd
GREEN
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseSnacks & Serving A Crowd
Ingredients
  • 2 large russet potatoes
  • 1/2 cup non-fat plain Greek yogurt
  • 1-2 Tblsp. milk
  • 2 Tblsp. butter
  • 2 Tblsp. minced onion
  • ½ cup shredded cheddar cheese
  • salt and pepper
Instructions
  1. Minced garlic or garlic powder, optional
  2. Wash and prick potatoes.
  3. Microwave for 5 minutes, turn and microwave for 5 more minutes. Let stand for 5 minutes.
  4. OR Bake your potatoes (better if you’re doing more than 2 potatoes)
  5. Preheat the oven to 400°F.
  6. Wash, dry and prick your spuds. Rub potatoes with a bit of olive oil.
  7. Place directly on the middle rack of oven.
  8. Bake for 1 hour and 15 minutes, or until the potatoes are cooked through.
  9. When cooled enough to handle, cut potatoes in half lengthwise.
  10. Carefully scoop out and save the insides to a small mixing bowl, leaving a thin shell.
  11. Set shells aside.
  12. Mash potato with yogurt, onion and seasonings. Add milk if needed or a couple Tblsp. of prepared Ranch dressing to get to the desired consistency. Stir in broccoli and ¼ cup cheese.
  13. Add salt and pepper to taste.
  14. Fill shells and heat now or refrigerate for later.
  15. When ready to serve, arrange on a plate and microwave for 3-4 minutes, until hot. Sprinkle with more cheese and heat just until cheese melts.
  16. OR, arrange potatoes on a baking sheet and bake in a 350 degree oven for 15 to 20 minutes. Add cheese for the last 5 minutes
Terri's Notes

~ Fun, pretty, healthy - you’ve traded fat for protein!
~ Dannon Oikos Greek Yogurt is a ringer for sour cream. I also like Chobani’s, it’s a little thicker and may require an extra bit of milk. If the yogurt isn’t tangy enough for your taste, add a ½ tsp. of lemon juice.
~ I use only the flowerettes for this recipe, but the sliced stems make great “chips” for dipping in your favorite dips.

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