Slicing potatoes shortens cooking time and provides pockets where butter and seasoning can soak in.
Servings and Ingredients
|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|
|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|
- 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.
530 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 55mg
- Sodium: 990mg
- Total Carbohydrates: 72g
- Protein: 28g
Vitamin A 40%
Vitamin C 130%
Hy-Vee Seasons Spring 2014.