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    4 pt. Broccoli Buttermilk Dill Potatoes


    Source of Recipe


    Cooking Light Magazine, September 1996

    List of Ingredients




    4 8 ounce baking potatoes
    2 teaspoons extra virgin olive oil
    1 1/2 cups broccoli florets coarsely chopped
    1 cup diced onion
    1/3 cup nonfat sour cream
    1/2 cup low-fat buttermilk
    2 teaspoons dried dill weed
    1 tablespoon grated Parmesan cheese
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/2 cup shredded lowfat cheddar cheese
    dill sprigs optional

    Recipe



    Preheat oven to 375¼F. Wrap potatoes in foil; bake at 375¼F for 1 hour or until tender. Heat oil in a medium nonstick skillet over medium heat. Add broccoli and onion; saute 4 minutes or until tender. Set aside. Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 1/4 inch thick shell.

    Combine potato pulp, broccoli mixture, sour cream, and next 5 ingredients (sour cream through pepper) in a bowl; mash. Stuff shells with potato mixture, and sprinkle with cheddar cheese. place on a baking sheet, and bake at 375 oF for 10 minutes or until thoroughly heated. Garnish with dill sprigs.

    Yield: 4 servings.

 

 

 

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