I am a potato lover. I can eat fries, baked potatoes and mashed potatoes on a daily basis. Of course, that is a dream because too much fried potatoes can cause pimples and too much carbs can be bad for the health. So here is a healthy recipe for twice baked potatoes that even kids will love.

Ingredients:

4 medium russet potatoes

1 cup broccoli florets, finely chopped

1 cup water

1 cup shredded reduced-fat Cheddar cheese, divided

1 cup reduced-fat sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons chopped chives

Pierce the potatoes all over with a fork. After microwave it on medium for 15-20 minutes or until the potatoes are soft. Turn it at least once or twice.

In a large skillet over medium heat, add 1/2 a cup of water to the pan and cook the broccoli for 5 minutes or until they are tender. Add more water if needed. You may also steam the broccoli until they are soft.

Cut off 1/3 of the cooked potatoes and reserve the tops. Spoon out the insides of the potato and place them in a bowl. Mash the potatoes with a fork or a potato masher. Set the potato shells aside.

Add the 1/2 sour cream, 1/2 cup Cheddar cheese and broccoli to the potatoes in the bowl. Mix well and season it with salt and pepper.

Place the potato filling in the potato shells and top with the remaining cheese. Line the filled shells in a greased baking dish and microwave on high for 3-5 minutes or until the cheese melts. Let it stand for 5 minutes before serving.

Garnish the potatoes with the chopped chives. Serve warm with the remaining sour cream.

Photo Courtesy Of: alanagkelly