Ingredients

The following ingredients have 4 Servings
  • 18 oz 4 medium russet potatoes
  • salt and pepper (to taste)
  • 1 1/2 cups chopped broccoli florets
  • 2 cups chopped cauliflower
  • 1/2 cup low fat buttermilk
  • 1 tbsp minced chives (optional)
  • 1 cup 4 ounces shredded low-fat sharp cheddar cheese

Instruction

  • Pierce the potatoes several times with a fork.
  • Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)
  • Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes.
  • Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.
  • Preheat the oven to 400°F.
  • Cut the potatoes in half lengthwise.
  • Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell.
  • Place the potato shells on a baking sheet.
  • Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower.
  • Add the buttermilk and salt, mash until smooth.
  • Fold in half of the shredded cheddar (and chives if desired).
  • Spoon the potato/cauliflower mixture back into the shells.
  • Top with the cooked broccoli (I just inserted them in) and remaining cheese on top.
  • Bake for 5-10 minutes, or until heated through and the cheese is melted. (you can also microwave it for a few minutes if you prefer not to use the oven)