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Ingredientes
- 2 large Idaho potatoes, baked
- 1 egg, hard cooked, peeled, and grated coarsely
- 4 c. broccoli, minced (optional)
- 1/2 c. grated mozzarella cheese (reserve a few spoonfuls for topping)
- 4 strips bacon, saut
Direcciones
- Wash and cut up broccoli (optional), set aside.
- Scrub potatoes, then rub with a small amount of vegetable, peanut or possibly extra virgin olive oil. Cook in microwave till fork tender, about 10 min, depending on size of potatoes and wattage of your oven.
- While potatoes are cooking, steam or possibly simmer broccoli till just tender but still crisp. When broccoli becomes a bright green, drain, remove from heat and return to pan with cover briefly to finish cooking. If broccoli becomes an olive green, it's overcooked.
- Cut an oval circle from top of potatoes and scoop out meat while still warm. In a small bowl, mash together with cheese, bacon, and lowfat sour cream and butter and coarsely minced egg. Season with salt and pepper to taste. Return mix to potatoes.
- Top with remaining cheese and broil 5 min more, garnish with fresh herbs and serve.
- Variations: Add in 1-2 Tbsp. minced fresh chives, dill, or possibly rosemary. Use extra virgin olive oil instead of butter. Use onion dip instead of lowfat sour cream. Use Parmesan cheese instead of mozzarella. Substitute Serrano ham or possibly prosciutto for bacon.
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 156 | 49% |
| Total Fat 17.31g | 22% |
| Saturated Fat 6.29g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 358mg | 15% |
| Potassium 846mg | 24% |
| Total Carbs 28.68g | 8% |
| Dietary Fiber 4.5g | 15% |
| Sugars 2.19g | 1% |
| Protein 12.78g | 20% |
