Recipe Library

Broccoli and Cheddar Skinny Potato Skins

Crispy russet skins hold melted Cabot cheddar that clings to tender broccoli florets, delivering a rich, savory bite with every crunch.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Broccoli and Cheddar Skinny Potato Skins
Total
35 min
Prep
15 min
Cook
20 min
Serves
2

Nutrition per Serving

Calories
193
Protein
13g
Carbs
30g
Fat
3g
Fiber
4g

Ingredients

  • 2 medium russet potatoes (scrubbed clean and dry)
  • Spray oil
  • salt and pepper
  • 2 oz Cabot's 75% Light Vermont Cheddar (shredded)
  • 1 cup cooked broccoli florets (chopped)

Instructions

  1. Pierce potato with a fork a few times all around.
  2. Place in microwave and cook about 5 minutes per potato.
  3. When finished, allow to cool enough to handle.
  4. Cut potatoes in half horizontally.
  5. Scoop out potatoes leaving about 1/4 inch thick wall. Save scooped out potatoes for tomorrow's skinny mashed potatoes.
  6. Preheat grill on medium flame to 450°.
  7. Lightly spray potato skins on both sides with oil.
  8. Season both sides with salt and pepper.
  9. Grill flesh side down about 4 minutes.
  10. Turn and fill with cheese and broccoli and grill an additional 4-5 minutes.
  11. Heat oven to 450°.
  12. Lightly spray potato skins on both sides with oil.
  13. Season both sides with salt and pepper.
  14. Fill with cheese and broccoli, place on a broiler pan and bake 10 minutes or until cheese is melted.