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Broccoli Buttermilk and Dill Potatoes




Source of Recipe


www


List of Ingredients




4 (8-ounce) baking potatoes
2 teaspoons olive oil
1-1/2 cups coarsely chopped broccoli florets
1 cup diced onion
1/3 cup low-fat sour cream
1/2 cup low-fat buttermilk
2 tablespoons minced fresh or 2 teaspoons dried dill
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
Dill sprigs (optional)

Recipe



1. Preheat oven to 375 degrees.
2. Wrap potatoes in foil; bake at 375 degrees for 1 hour or until tender.
3. Heat oil in a medium nonstick skillet over medium heat. Add broccoli and onion; saute 4 minutes or until tender. Set aside.
4. 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.
5. Stuff shells with potato mixture, and sprinkle with cheddar cheese. Place on a baking sheet, and bake at 375 degrees for 10 minutes or until thoroughly heated. Garnish with dill sprigs, if desired. Yield: 4 servings.