Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Bacon | 1 slice cooked (8g) | 43 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 large baking potatoes (10 oz. each)
- 1 head broccoli, cut into small florets, stems cut into 1/2-inch pieces (2 1/2 cups)
- 1/2 tsp. salt
- 4 oz. soy “cheddar cheese,” shredded (1 cup)
- 2 Tbs. soy “sour cream”
- 2 tsp. soy “bacon” bits
- =
Directions
1. Preheat oven to 400°F. Bake potatoes until tender when pierced with a fork, about 1 hour.
2. Meanwhile, in medium saucepan, combine broccoli, salt and 2/3 cup water. Cover, bring to a boil and cook until broccoli is just tender, about 5 minutes. Drain well and set aside.
3. Remove potatoes from oven and cool slightly. Reduce oven temperature to 350°F. Line baking sheet with foil.
4. Cut each potato lengthwise in half. Scoop out flesh into medium bowl, leaving 1/2-inch-thick shells. With fork, mix “cheese” and “sour cream” into potato flesh; fold in cooked broccoli. Season with salt and freshly ground pepper to taste.
5. Heap filling into potato shells, packing lightly. Sprinkle 1/2 teaspoon “bacon” bits over each, pressing into place. Set stuffed potatoes on prepared baking sheet and bake until “cheese” has melted and filling is heated through, about 20 minutes.