Knock Your Socks Off Stuffed Potatoes With Broccoli And Mushrooms

• 4 yukon gold potatoes large
• 2 cups broccoli florets rough chopped
• 2 cups crimini mushrooms sliced
• 1/2 onion small, diced
• 1 clove garlic minced
• 1 tablespoon olive oil
• 1 teaspoon thyme
• 1/4 cup chicken broth
• 2 tablespoons parsley minced
• 1/2 cup fat free plain yogurt
• 4 tablespoons Parmesan cheese shredded
• 4 tablespoons light sour cream

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. While potatoes are cooking, heat oil over medium heat and saute onion, broccoli, mushrooms, garlic and thyme for 10 minutes until tender.
3. Mash potato pulp with yogurt and parsley with salt and pepper to your taste.
4. Stuff potato halves with potato pulp. Top with broccoli mixture. Sprinkle with Parmesan.
5. Broil until cheese bubbles.
6. Top with sour cream.

gold potatoes, broccoli florets rough, crimini mushrooms, onion, garlic, olive oil, thyme, chicken broth, parsley, yogurt, parmesan cheese, light sour cream

Taken from www.yummly.com/recipe/Knock-Your-Socks-Off-Stuffed-Potatoes-With-Broccoli-and-Mushrooms-1664836 (may not work)