Broccoli and Cheese Stuffed Potatoes

Mark Boughton Photography, styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 minutes
  • Cook: 75 minutes


2large russet potatoes
Olive oil
Freshly ground black pepper
2/3cup Alouette or Boursin cheese
1 1/2cups broccoli or cauliflower florets, microwaved for 2 minutes


  1. Preheat oven to 425F. Wash potatoes and pat dry. Rub skins with olive oil and sprinkle with salt and pepper. Prick with a fork in several places. Place on a baking sheet. Bake 50 to 60 minutes, until tender. Let cool slightly. Reduce oven temperature to 350F.
  2. Cut each potato into halves lengthwise. Scoop out pulp, leaving about 1/4 inch of potato on the skin. Place pulp in a large bowl and skins on a baking sheet. Add remaining ingredients to pulp, mixing well. Pile into potato skins. Bake about 15 minutes.

Nutritional Info *per serving

  • Calories 215
  • Fat 11g
  • Cholesterol 27mg
  • Sodium 159mg
  • Carbohydrate 25g
  • Fiber 3g
  • Protein 5g