Recipe
Author
Hy-Vee Seasons Magazine
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Description
Slicing potatoes shortens cooking time and provides pockets where butter and seasoning can soak in.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 2 | (10 oz each) large russet baking potatoes | |
| 1 tbsp. | Hy-Vee butter | |
| 1 ½ tsp. | veggie grill seasoning, divided | |
| 1 ½ c. | fresh broccoli florets | |
| 1 tbsp. | water | |
| ⅔ c. | Hy-Vee plain Greek yogurt, divided | |
| 2 tbsp. | Hy-Vee crumbled bacon pieces, divided | |
| ½ c. | Hy-Vee shredded sharp cheddar cheese, divided |
Directions
- Make diagonal slices 1/2-inch apart about 3/4 of the way through potatoes. Rub each potato with butter, pushing some butter between slices. Sprinkle 3/4 teaspoon grill seasoning over each potato and between slices. Place potatoes on microwave-safe plate. Cook on HIGH for 10 to 12 minutes or until tender.
- Cook broccoli in a vented microwave-safe bowl with water about 2 minutes or until crisp-tender. To assemble, dollop half the yogurt over each potato, spooning between slices. Top each with half the broccoli, bacon and cheese.
Nutrition facts
Servings
530 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 55mg
- Sodium: 990mg
- Total Carbohydrates: 72g
- Protein: 28g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 130%
0%
Iron 20%
0%
Calcium 35%
Recipe Source:
Hy-Vee Seasons Spring 2014.