Twice-Baked Potatoe Weight Loss Diet. Next time you’re baking a batch of potatoes, throw in a few extra to have on hand in the fridge for tasty meals like this one.
Makes 4 Servings
4 medium baking potatoes, scrubbed
1 cup shredded extra-sharp cheddar cheese
1/4 cup light sour cream
1/4 cup fat-free milk
4 teaspoons olive oil
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 cups chopped broccoli florets, steamed
1) Preheat the oven to 425F. Pierce the potatoes in several places with a fork; bake until the skin cracks slightly when pressed, about 1 hour. Reduce the oven temperature to 375F.
2) Halve the potatoes lengthwise. Scoop out the pulp, leaving about 1/4″ shell intact. In a medium bowl, combine the potato pulp, cheese, sour cream, milk, oil, mustard, salt and cayenne; fold in the broccoli. Spoon the mixture into the potato shells; place on a baking sheet. Bake until hot and bubbling, about 10 minutes.
Photo credit by https://www.the-girl-who-ate-everything.com