Knock Your Socks Off Stuffed Potatoes With Broccoli and Mushrooms

Name: Knock Your Socks Off Stuffed Potatoes With Broccoli and Mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets, rough chopped; 1/4 cup chicken broth; 2 cups Crimini mushrooms, sliced; 1/2 cup fat free plain yogurt; 1 clove garlic, minced; 1 tablespoon olive oil; 1/3 cup chopped onion; 4 tablespoons Parmesan cheese, shredded; 2 tablespoons parsley, minced; 4 tablespoons light sour cream; 1 teaspoon thyme; 4 large Yukon gold potatoes

“Knock Your Socks Off Stuffed Potatoes With Broccoli and Mushrooms is a gluten free side dish. For $1.16 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 247 calories, 10g of protein, and 7g of fat each. 1 person has tried and liked this recipe. It is brought to you by Foodista. If you have yukon gold potatoes, yogurt, crimini mushrooms, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 93%, this dish is awesome. Users who liked this recipe also liked Easy Eggplant Parmesan that Will Knock Your Socks Off, Knock Your Socks Off Slow Cooker Chicken and Sausage, and Knock Your Socks Off Slow Cooker Chicken and Sausage.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Broccoli floretsrough chopped2 cups
Chicken broth¼ cup
Crimini mushroomssliced2 cups
Yogurt½ cup
Garlicminced1 clove
Olive oil1 tbsp
Onion⅓ cup
Parmesan cheeseshredded4 tbsp
Parsleyminced2 tbsp
Cream4 tbsp
Thyme1 tsp
Yukon gold potatoeslarge4 large

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

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.While potatoes are cooking, heat oil over medium heat and saute onion, broccoli, mushrooms, garlic and thyme for 10 minutes until tender.Mash potato pulp with yogurt and parsley with salt and pepper to your taste.Stuff potato halves with potato pulp. Top with broccoli mixture.
2
Sprinkle with Parmesan.Broil until cheese bubbles.Top with sour cream.