BROCCOLICHEESE STUFFED BAKED POTATOES

Ingredients

8 large baking potatoes

2 tablespoons olive oil

3/4 pound broccoli florets (5 cups)

1 large onion, finely chopped

4 cloves garlic, minced

2 cups grated low-fat Cheddar $

1/2 cup sour cream

1/4 cup milk

Salt and pepper

Directions

Preheat oven to 375°F. Rub potatoes with 1 Tbsp. oil; pierce with a knife.

Bake until tender, 1 hour and 30 minutes. Steam broccoli until tender, 5 minutes.

Drain; rinse. Pat dry and roughly chop.

In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat.

Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato. 

Scoop out flesh.

Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.