Broccoli & Cheddar Stuffed Potatoes

Makes 4 servings as a side dish

2medium russet potatoes 1½cups chopped fresh broccoli (stems cut to ½-inch pieces, flowerets cut to bite-sized pieces) 2tablespoons water 2 tablespoons chopped green onion (include some of the green) 2teaspoons unsalted butter 3tablespoons lowfat sour cream or plain yogurt 3tablespoons lowfat milk ¾cup (about 3 ounces) light shredded sharp cheddar cheese, divided ½teaspoon kosher salt ¼teaspoon freshly ground white or black pepper 2slices crispy microwaved bacon, crumbled – optional

Calories 289 (23% from fat) ▪ carb. 45g ▪ pro. 13g ▪ fat 8g ▪ sat. fat 2g ▪ chol. 22mg ▪ sod. 142mg ▪ calc. 223mg ▪ fiber 6g

Scrub the potatoes well and dry. Prick with a fork. Place in the Cuisinart Compact Microwave and microwave on the Potato Setting for 2 potatoes. Remove from microwave, wrap in aluminum and let stand 10 minutes. Place the broccoli and water in a shallow microwave safe bowl. Cover with plate or lid and microwave for 1 serving on fresh vegetable setting. Remove from microwave, uncover and drain. Slice potatoes in half horizontally. Scoop the cooked potato flesh into a medium bowl, leaving ¼-inch-thick potato shell; reserve shells. Add butter and chopped green onions to potatoes in bowl and mash well. Add sour cream/yogurt and milk. Mash well. Choose about 16 pieces of the broccoli flowerets and reserve. Stir in remaining cooked broccoli, ½ cup of the cheese, salt, and pepper. Spoon the potato mixture into shells. Arrange about 4 flowerets decoratively on each potato. Place the potatoes in a circle on a microwave safe plate. Cover with a microwave safe paper towel or waxed paper. Microwave on High (PL-10) for 4 minutes. Sprinkle with remaining cheese. Potatoes can be served at this point, or returned to the microwave for another 1½ minutes on High (PL-10) to melt cheese. If desired, sprinkle with crumbled crispy bacon bits. Serve hot.