BROCCOLI AND CHEDDAR SKINNY POTATO SKINS

192.7 Cals 13.1 Protein 30 Carbs 2.9 Fats
YIELD:2 SERVINGS
COURSE:Appetizer, Side Dish
CUISINE:American
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
Pierce potato with a fork a few times all around.
Place in microwave and cook about 5 minutes per potato.
When finished, allow to cool enough to handle.
Cut potatoes in half horizontally.
To Make On the Grill:
Preheat grill on medium flame to 450°.
Lightly spray potato skins on both sides with oil.
Season both sides with salt and pepper.
Grill flesh side down about 4 minutes.
Turn and fill with cheese and broccoli and grill an additional 4-5 minutes.
To Make In the Oven:
Heat oven to 450°.
Lightly spray potato skins on both sides with oil.
Season both sides with salt and pepper.
Fill with cheese and broccoli, place on a broiler pan and bake 10 minutes or until cheese is melted.
Serving: 2halves, Calories: 192.7kcal, Carbohydrates: 30g, Protein: 13.1g, Fat: 2.9g, Fiber: 4.3gBlue Smart Points:8Green Smart Points:8Purple Smart Points:3Points +:5