Recipe: Stuffed Potatoes with Broccoli and Mushrooms

Let me tell you the story of the beginning of my love affair with stuffed potatoes.

A long time ago, in a far away place and land, there was a young woman who dated a young man. They loved to frequent a restaurant in their local village of Bothell. This restaurant served a fantastic baked potato, stuffed with vegetables and beef, and topped with creamy cheddar cheese.

Knock Your Socks Off Stuffed Potatoes with Broccoli and Mushrooms

Knock Your Socks Off Stuffed Potatoes with Broccoli and Mushrooms

I was that young woman, and it was 25 years ago. The restaurant is long gone, but in those days they served hearty, down home food, and the potatoes were to die for.

I decided to make my own version of our favorite restaurant’s hearty stuffed potato recipe. Of course, I had to lighten it up a bit. Creamy Yukon gold potatoes add such a beautiful color, and the meat is replaced with mushrooms.

Topped with a lighter Parmesan cheese, my potatoes were darn close, but I would be kidding you if I said they were as good. It’s pretty hard to top memories like those!

Happy cooking!

Knock Your Socks Off Stuffed Potatoes with Broccoli and Mushrooms
  • 4 large Yukon gold potatoes
  • 2 cups broccoli florets, rough chopped
  • 2 cups Crimini mushrooms, sliced
  • ½ small onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 tsp thyme
  • ¼ cup chicken or vegetable broth
  • 2 tablespoons parsley, minced
  • ½ cup fat free plain yogurt
  • 4 tablespoons Parmesan cheese, shredded
  • 4 tablespoons light sour cream
  1. 1. Prick potatoes with a fork and microwave on high for 10 minutes until tender. Allow to cool enough to handle then, cut in halve and scoop out the middle into a medium bowl.
  2. 2. While potatoes are cooking, heat oil over medium heat and saute onion, broccoli, mushrooms, garlic and thyme for 10 minutes until tender. Add chicken or vegetable broth as needed if the pan becomes too dry.
  3. 3. Mash potato pulp with yogurt and parsley with salt and pepper to your taste.
  4. 4. Stuff potato halves with potato pulp. Top with broccoli mixture. Sprinkle with Parmesan.
  5. 5. Broil until cheese bubbles.
  6. 6. Top with sour cream.
Nutrition Information
Serving size: 4

What’s good for me in this dish?

Potatoes with skin contains vitamins C, B6, copper, potassium, manganese, tryptophan, and fiber. Potatoes contain phytonutrients that have antioxidant activity, as well as flavonoids to protect against cardiovascular disease, respiratory problems and some cancers. B6 is helpful for cardiovascular and brain health, as well as sports endurance.

Broccoli is a cruciferous vegetable, and a powerhouse of nutrition. Vitamins C, K, A, folate, fiber, manganese, tryptophan and potassium help the body fight bladder, ovarian and prostate cancer. Broccoli is good for detoxification and stomach health; as well as cardiac and vision health. Wow!

Amount Per Serving
Calories: 131
Total Fat: 6.28g
Cholesterol: 8mg
Sodium: 166mg
Total Carbs: 12.31g
Dietary Fiber: 2.33g
Sugars: 3.89g
Protein: 7.38g

Weight Watchers PointsPlus  3

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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

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