Broccoli-Stuffed Potatoes With Dill

• 4 medium baking potatoes (8 ounces each)
• 2 cups fresh broccoli florets
• 1/2 cup chopped onion
• 2 tablespoons reduced-fat butter
• 1/3 cup fat-free milk
• 1/3 cup reduced-fat sour cream
• 2 tablespoons snipped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded reduced-fat cheddar cheese

1. Scrub and pierce potatoes. Bake at 400u0b0 for 1 hour or until tender. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp, leaving a thin shell.
2. In a small skillet, saute broccoli and onion in butter for 5 minutes or until tender. In a large bowl, mash the potato pulp with milk, sour cream, dill, salt and pepper until smooth. Fold in broccoli mixture.
3. Stuff into potato shells; sprinkle with cheese. Place on a
4. . Bake for 10-15 minutes or until heated through.

baking potatoes, fresh broccoli florets, onion, butter, milk, sour cream, dill, salt, pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/broccoli-stuffed-potatoes-with-dill/ (may not work)