Knock Your Socks Off Stuffed Potatoes With Broccoli and Mushrooms
By: Kristi Rimkus
Published: Saturday, February 20, 2010 - 6:47am

Ingredients




4 large Yukon gold potatoes
2 cups broccoli florets, rough chopped
2 cups Crimini mushrooms, sliced
1/2 small onion, diced
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon thyme
1/4 cup chicken broth
2 tablespoons parsley, minced
1/2 cup fat free plain yogurt
4 tablespoons Parmesan cheese, shredded
4 tablespoons light sour cream

Preparation

1 Prick potatoes with a fork and microwave on high for 10 minutes until tender. Allow to cool enough to handle then, cut in halve and scoop out the middle into a medium bowl. 2 While potatoes are cooking, heat oil over medium heat and saute onion, broccoli, mushrooms, garlic and thyme for 10 minutes until tender. 3 Mash potato pulp with yogurt and parsley with salt and pepper to your taste. 4 Stuff potato halves with potato pulp. Top with broccoli mixture. Sprinkle with Parmesan. 5 Broil until cheese bubbles. 6 Top with sour cream.

About


I decided to make my own version of our favorite restaurant’s hearty stuffed potatoes. Of course, I had to lighten it up a bit. Creamy Yukon gold potatoes add such a beautiful color, and the meat is replaced with mushrooms.
Topped with a lighter Parmesan cheese, my potatoes were darn close, but I would be kidding you if I said they were as good. Still, they are a darn close match!