Broccoli and Cheese Twice Baked Potatoes
- (18 oz) 4 medium russet potatoes
- salt and pepper, to taste
- 1 1/2 cups chopped broccoli florets
- 2 cups chopped cauliflower
- 1/2 cup low fat buttermilk
- 1 tbsp minced chives (optional)
- 1 cup (4 ounces) shredded low-fat sharp cheddar cheese
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 4 medium russet potatoes, medium (18 oz)
- Broccoli florets (1 1/2 cups)
- Cauliflower (2 cups)
- Chives (1 tbsp)
- Cooking & Baking
- Salt and pepper (1)
- Dairy
- Buttermilk, low fat (1/2 cup)
- Cheddar cheese, low-fat sharp (1 cup)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published January 17, 2013 (1 month ago).
157 people saved this recipe.
