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Ingredients
-
6
small russet potatoes (about 2 lb total or 1/3 lb each)
-
1/2
cup sour cream
-
2
cups shredded sharp Cheddar cheese (8 oz)
-
2
cups frozen broccoli florets, thawed and cut into 1-inch pieces
-
1
cup chopped cooked bacon
-
1/4
teaspoon salt
-
1/4
teaspoon pepper
-
Chopped fresh chives, if desired
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-
Heat oven to 400°F. Scrub potatoes; prick all over with fork. Place directly on oven rack. Bake 45 to 50 minutes or until easily pierced with fork. Remove from oven; let stand 30 minutes to cool slightly. Reduce oven temperature to 350°F; spray 13x9-inch (3-quart) glass baking dish with cooking spray.
-
Cut baked potatoes in half lengthwise, scoop out insides to within 1/8 inch of skin, and transfer to medium bowl. Mash; stir in sour cream, 1 cup of the Cheddar cheese, the broccoli, bacon, salt and pepper.
-
Fill potato skins with about 1/3 cup potato mixture each, and place filling side up in baking dish. Top with remaining 1 cup Cheddar cheese. Bake 30 to 35 minutes or until cheese is melted and potatoes are heated through. Top with chopped fresh chives.
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200
Calories
11g
Total Fat
9g
Protein
16g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 200
- Calories from Fat
- 100
- Total Fat
- 11g
- 16%
- Saturated Fat
- 6g
- 28%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 10%
- Sodium
- 300mg
- 12%
- Potassium
- 450mg
- 13%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 1g
- Protein
- 9g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 10%
- 10%
- Calcium
- 15%
- 15%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the
Pillsbury Kitchens
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var configuration = {"title":"Broccoli and Cheddar-Stuffed Baked Potato Bake","introduction":"Cheddar, broccoli and bacon are stuffed into baked potato skins to create a delicious side dish or main meal – perfect for parties or family dinners.","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/C8M4rv2IOUOR2HdbkPnIiw_webp_base.webp?v=53223a08\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/C8M4rv2IOUOR2HdbkPnIiw_webp_base.webp?v=53223a08\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/C8M4rv2IOUOR2HdbkPnIiw_webp_base.webp?v=53223a08\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Broccoli and Cheddar-Stuffed Baked Potato Bake"},"contributor":{"label":"By","name":"Pillsbury Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Dec 14, 2017"}},"ingredientGroups":[{"ingredients":[{"quantity":"6","description":"small russet potatoes (about 2 lb total or 1/3 lb each)"},{"quantity":"1/2","description":"cup sour cream"},{"quantity":"2","description":"cups shredded sharp Cheddar cheese (8 oz)"},{"quantity":"2","description":"cups frozen broccoli florets, thawed and cut into 1-inch pieces"},{"quantity":"1","description":"cup chopped cooked bacon"},{"quantity":"1/4","description":"teaspoon salt"},{"quantity":"1/4","description":"teaspoon pepper"},{"quantity":"","description":"Chopped fresh chives, if desired"}]}],"steps":[{"description":"Heat oven to 400°F. Scrub potatoes; prick all over with fork. Place directly on oven rack. Bake 45 to 50 minutes or until easily pierced with fork. Remove from oven; let stand 30 minutes to cool slightly. Reduce oven temperature to 350°F; spray 13x9-inch (3-quart) glass baking dish with cooking spray.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/of2yMm39wkiDmFfHEMd-mQ_webp_base.webp?v=a4c2ae1a\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"Cut baked potatoes in half lengthwise, scoop out insides to within 1/8 inch of skin, and transfer to medium bowl. Mash; stir in sour cream, 1 cup of the Cheddar cheese, the broccoli, bacon, salt and pepper.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/4olwpwDMxEyB2f3Bw87FuA_webp_base.webp?v=774dd50d\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"Fill potato skins with about 1/3 cup potato mixture each, and place filling side up in baking dish. Top with remaining 1 cup Cheddar cheese. Bake 30 to 35 minutes or until cheese is melted and potatoes are heated through. Top with chopped fresh chives.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/0wmXvtXdckKSYi9__W7_6w_webp_base.webp?v=95851ce4\u0026t=51a43a57af4046789e5a7f20567b1195"}],"tips":[{"title":"","description":"Russet potatoes vary in size and weight. Using a smaller size works best for this recipe. Buying a 5-lb bag of russet potatoes will be your best bet for getting consistently sized potatoes.","category":"Recipe/Ingredient Facts"},{"title":"","description":"These are great for serving to a crowd. Feel free to customize your mix-ins by changing your shredded cheese or type of bacon.","category":"Variation"},{"title":"","description":"If you thought the way to love baked potatoes was to top it with sour cream or chives, think again! Twice-baked potatoes are the ultimate twist on a side dish. 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