Hot Potatoes

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 7 potatoes, yellow such a yukon gold (small)
• 1 cup broccoli floret
• 2 ounces monterey jack cheese, shredded
• 3 tablespoons low-fat yogurt (plain)
• 2 tablespoons jalapenos, finely minced and pickled
• chili powder, for sprinkling

Recipe

• 1 place potatoes in a large saucepan with enough water to cover.
• 2 bring to a boil, lower the heat and simmer until fork-tender, about 25 minutes. drain and let cool slightly.
• 3 meanwhile, in a small saucepan of boiling water, cook the broccoli until crisp-tender, about 5 minutes; drain.
• 4 finely chop the broccoli and place in a medium bowl.
• 5 slice 6 potatoes in half, scoop out half the flesh from each piece and add to the broccoli.
• 6 peel and finely chop the remaining potatoe and add to the mixture.
• 7 add the cheese, 2 tbsp yogurt and the jalapeno; mash coarsely and season with salt and pepper.
• 8 preheat the oven to 425 degrees. arrange the potatoe halves cut side down on a baking sheet and lightly coat them with cooking spray; invert and season with salt and pepper.
• 9 divide the stuffing among the potatoe halves, lightly coat with cooking spray and sprinkle with chili powder.
• 10 bake until golden, about 20 minutes.
• 11 garnish with remaining 1 tbsp yogurt and more chili powder.