Baked Potatoes With Broccoli and Sour Cream
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- Split the potatoes (be careful of the steam). Top with the broccoli mixture and sour cream and sprinkle with ¼ teaspoon pepper.
Nutritional Information
- Per Serving
- Calories 300
- Protein 7g
- Carbohydrate 47g
- Sugar 2g
- Fiber 6g
- Fat 8g
- Sat Fat 5g
- Calcium 68mg
- Iron 2mg
- Sodium 284mg
- Cholesterol 25mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Blanching vegetables locks in flavor, texture, and color, and you don't have to worry about undercooking or overcooking.
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