Ingredients
18ozrusset potatoes,(4 medium)
salt and pepper,to taste
1½cupsbroccoli florets,chopped
2cupscauliflower,chopped
½cuplow fat buttermilk
1tbspchives,minced, optional
4ozlow-fat sharp cheddar cheese,(1 cup), shredded
Preparation
Pierce the potatoes several times with a fork.
Place in the microwave and use the baked potato setting until the potatoes are cooked through, turning halfway. Alternatively, bake for 1 hour in an oven heated at 425 degrees 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 for about 5 more minutes until soft. Drain and set aside in a large bowl.
Preheat the oven to 400 degrees F.
Cut the potatoes in half lengthwise.
Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼-inchshell.
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 and remaining cheese on top.
Bake for 5 to 10 minutes, or until heated through and the cheese is melted.
