My guy and I rarely agree on dinner dishes. He bought beef, but I wanted chicken. He cooked rice, but I craved bread. He felt like spaghetti, but I made a stir fry. He’s up for Chinese, but I’d prefer sushi.
It’s quite a predicament!
But by some miracle last week, I actually wanted potatoes, one of his favorite starches. Add in a little broccoli and cheddar—just like the soup he buys all the time—and I cooked a healthy meal we both enjoyed!
Broccoli & Cheddar Potato Skins
The cooking times below are for 1 potato, and they will differ if making multiple potato cups at the same time. Serve with chili or a nice salad.
1 medium red potato
1/3 c chopped broccoli (about 5-6 florettes)
1/8 tsp salt, divided
1 tbsp shredded cheddar
- Preheat the oven to 400°, and lightly coat a baking sheet with nonstick cooking spray.
- Pierce the potato multiple times with a fork, place on a microwave-safe plate, and microwave on HIGH for 4-5 minutes, flipping halfway through, or until fork tender. Let the potato rest for 2 minutes before slicing in half.
- Scoop out the insides of the potato with a spoon, reserving for another use, and leaving a 1/8”-thick border. Place the potato halves on the prepared baking sheet, and lightly spray with cooking spray. Sprinkle with half of the salt, and bake at 400° for 5 minutes.
- While the potatoes cook, place the broccoli in a microwave-safe bowl, and cover with plastic wrap. Cook for 1 minute on HIGH, and let the broccoli sit for 1 minute before removing the plastic wrap. Sprinkle with the remaining salt (and a little black pepper, if desired).
- Remove the potatoes from the oven, and evenly distribute the broccoli between the two halves. Top each half with 1 1/2 teaspoons of cheddar cheese. Bake at 400° for 3 minutes or until cheese melts.
Looks tasty! Can’t wait to try this! But using my talent of taking healthy recipes, and making them not-quite-so-good-for-you I might add turkey bacon (so I can pretend it’s still super healthy)
Thanks Cami! And I think turkey bacon is a great idea. Besides, it’s still slightly healthier than regular bacon, right? 😉
I cant wait to try these! I love broccoli! My husband prefers cauliflower but these are the perfect way to satisfy both our tastes! They look amazing!
Thank you, and I hope you enjoy the potato skins Alanna!
Amy,
Your recipes look very tasty and healthy. One thing I wish was included was Weight Watchers points for each.
I originally googled a roasted brussel sprouts recipe that used olive oil spray instead of olive oil which has a few WW points.
So happy your site and recipe came up.
Thank you so much.
I truly appreciate your interest in my recipes Pam! I’ve actually included the Weight Watchers points for the majority of my recipes (you can view the WW points in the same place as the Nutrition Information, located directly underneath each recipe!). While I wish I could go back and provide the WW points for all of my older recipes, it’d take months to calculate… And I’d much rather focus on creating new recipes for you to try! 🙂 I’d love to hear what you think if you try these potato skins!