Craving comfort food?
It wasn’t long after becoming registered dietitians and personal trainers that we noticed a trend in what our new clients were telling us. They’d come to our first session expecting that enjoying food was about to be a thing of their past and that they’d never get to enjoy feeling truly satiated or enjoy comfort food again. Um, have you met us?!! The last thing we want our clients to feel hungry and deprived!
That would just set them up to be miserable and to want to quit trying to live a healthy lifestyle before they even start! That’s soooo not our mojo! So you can breathe a sigh of relief, Phew!
Instead, we want you to feel healthy, happy and satiated and we’re constantly creating guilt-free scrumptious comfort food to help you to stay on track without sacrificing your waistline. Remember these yumsters? Our Skinny Mac & Cheese, our Creamy Cauliflower Mac & Cheese, our Skinny Fried Rice and our lightened up Apple Pie.
…and now, one more! The inspiration behind today’s creation is the fact that one of the most satiating foods is a baked potato. We’re not talking French fries or potato chips. We’re talking the real deal, packed with fiber and potassium to help flush sodium and the bloat that comes with it. A small (3.5 ounce) baked potato has just 95 calories. When our clients eat a baked potato this size as their carb at lunch they feel satiated all afternoon. It’s actually pretty magical. Clearly, with just 95 calories, you don’t have to overload on carbohydrates to get the satisfaction!
And these broccoli cheddar twice baked potatoes will hit the spot without ruining your diet!
Bonus: Broccoli is a good source of lutein and sulforaphane – both powerful antioxidants that help to fight inflammation and damage in the body.
Broccoli Cheddar Twice Baked Potatoes
Baked potatoes are always a people pleaser. TWICE baked potatoes are double the goodness. With a creamy, flavorful filling – they are irresistible.
By using reduced fat cheddar cheese and Greek yogurt, you can keep the calories low and still get a good source of protein!
This is super filling so have half (1 serving) with some protein like fish or chicken and some steamed veggies or side salad.
Serves 2
Ingredients:
1 medium Russet potato
½ tsp black pepper
1 tsp garlic powder
¼ cup plain nonfat Greek yogurt
1/3 cup reduced fat sharp cheddar cheese
¼ cup diced yellow onion
Directions:
- Preheat oven to 425 degrees.
- Rinse the potato with water. With a fork, pierce the potato once on each side, going in about a half inch.
- Wrap the potato with a paper towel to retain moisture and place in the microwave for 4.5 minutes. Flip the potato, then cook for an additional 4.5 minutes or until the potato can be poked through with a fork.
- Cut the potato in half length wise. Scoop out the inside of the potato and place in a mixing bowl. Leave about a ¼ inch shell next to the skin of the potato.
- Add the pepper, garlic powder, yogurt, half of the cheddar cheese, onion, and broccoli to the mixing bowl.
- Mash together all of the ingredients.
- Scoop the ingredients back into the potato shells. Top with the rest of the cheese.
- Bake again at 425 degrees for about 15-20 more minutes until the cheese is melted, lightly browned and it’s heated thoroughly. Enjoy!
Per Serving: Calories: 130 Fat: 3 g Carbohydrates: 19 g Sugar: 3 g Sodium: 146 mg Fiber: 4 g Protein: 10 g Cholesterol: 12 mg
- 1 medium Russet potato
- ½ tsp black pepper
- 1 tsp garlic powder
- ¼ cup plain nonfat Greek yogurt
- ⅓ cup reduced fat sharp cheddar cheese
- ¼ cup diced yellow onion
- ½ cup broccoli florets
- Preheat oven to 425 degrees.
- Rinse the potato with water. With a fork, pierce the potato once on each side, going in about a half inch.
- Wrap the potato with a paper towel to retain moisture and place in the microwave for 4.5 minutes. Flip the potato, then cook for an additional 4.5 minutes or until the potato can be poked through with a fork.
- Cut the potato in half length wise. Scoop out the inside of the potato and place in a mixing bowl. Leave about a ¼ inch shell next to the skin of the potato.
- Add the pepper, garlic powder, yogurt, half of the cheddar cheese, onion, and broccoli to the mixing bowl.
- Mash together all of the ingredients.
- Scoop the ingredients back into the potato shells. Top with the rest of the cheese.
- Bake again at 425 degrees for about 15-20 more minutes until the cheese is melted, lightly browned and it’s heated thoroughly. Enjoy!