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Broccoli and Cheddar Skinny Potato Skins

Yield: 2 servings

Course: Appetizer, Side Dish

Cuisine: American

Ingredients

2 medium russet potatoes (scrubbed clean and dry)
Spray oil
salt and pepper
2 oz Cabot's 75% Light Vermont Cheddar (shredded)
1 cup cooked broccoli florets (chopped)

Instructions

Pierce potato with a fork a few times all around.
Place in microwave and cook about 5 minutes per potato.
When finished, allow to cool enough to handle.
Cut potatoes in half horizontally.
Scoop out potatoes leaving about 1/4 inch thick wall. Save scooped out potatoes for tomorrow's skinny mashed potatoes.

To Make On the Grill:

Preheat grill on medium flame to 450°.
Lightly spray potato skins on both sides with oil.
Season both sides with salt and pepper.
Grill flesh side down about 4 minutes.
Turn and fill with cheese and broccoli and grill an additional 4-5 minutes.

To Make In the Oven:

Heat oven to 450°.
Lightly spray potato skins on both sides with oil.
Season both sides with salt and pepper.
Fill with cheese and broccoli, place on a broiler pan and bake 10 minutes or until cheese is melted.

Nutrition

Serving: 2halves, Calories: 192.7kcal, Carbohydrates: 30g, Protein: 13.1g, Fat: 2.9g, Fiber: 4.3g

- WW Points: 8

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