Baked Potatoes With Broccoli and Sour Cream

Baked Potato With Broccoli and Sour Cream
Jonny Valiant
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Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

4
medium russet potatoes
1
16-ounce package frozen broccoli
2
tablespoons
butter
Kosher salt and black pepper
1/4
cup
sour cream

Directions

  1. Prick the potatoes several times with a fork. Microwave on high until tender and a fork easily slides into the center, 12 to 15 minutes. Transfer the potatoes to a bowl and cover with a plate or foil to keep warm.
  2. In a medium microwave-proof bowl, combine the broccoli, butter, ½ teaspoon salt, and ¼ teaspoon pepper. Microwave on high for 3 minutes, stir once, then microwave until hot, 3 to 4 minutes more.
  3. Split the potatoes (be careful of the steam). Top with the broccoli mixture and sour cream and sprinkle with ¼ teaspoon pepper.
Sara Quessenberry

Nutritional Information

  • Per Serving
  • Calories 300
  • Protein 7 g
  • Carbohydrate 47 g
  • Sugar 2 g
  • Fiber 6 g
  • Fat 8 g
  • Sat Fat 5 g
  • Calcium 68 mg
  • Iron 2 mg
  • Sodium 284 mg
  • Cholesterol 25 mg
What does this mean? See Nutrition 101.

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