Indulge in the goodness of Healthy Baked Potatoes, a nutritious and satisfying dish that makes for a wholesome meal or a delightful side. These potatoes are carefully baked to perfection, allowing their natural flavors to shine without the need for excessive fats or oils. Source: pickyeaterblog
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
MilkIntroduce one at a time.
Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell. Place the potato shells on a baking sheet.
Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk, sour cream, butter, pepper, and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).
▢ Spoon the potato/cauliflower mixture back into the shells. Top with the cooked broccoli and remaining cheese on top.
Bake for 5-10 minutes, or until heated through and the cheese is melted.
Preheat the oven to 400°F.
Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)
While the potatoes are baking, chop all of your veggies (chives, broccoli, cauliflower, etc)
In a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside in a bowl, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a separate large bowl.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 8 servings per recipe
Amount per serving
Calories
22
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.