Skinnytaste · by Gina Homolka★ 5.0 (1)
Broccoli and Cheddar Skinny Potato Skins
NUTRITION · PER SERVING—
CAL 11%·PRO 18%
CARBS 44G83% OF CAL
5G FIBER0G ADDED2G INTRINSIC36G OTHER2G TOTAL SUGAR
FAT 1G5% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy potato skin halves topped with melted cheddar cheese and roasted broccoli. A vegetarian appetizer or side dish that's kid-friendly and naturally gluten-free.
starteramerican⚡ microwave🔥 oven♨️ grillgluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 medium russet potatoes (scrubbed clean and dry)
- Spray oil
- salt and pepper
- 2 oz Cabot's 75% Light Vermont Cheddar (shredded)
- 1 cup cooked broccoli florets (chopped)
At a glance
PER SERVING
CAL 11%·PRO 18%
CARBS 44G83% OF CAL
5G FIBER0G ADDED2G INTRINSIC36G OTHER2G TOTAL SUGAR
FAT 1G5% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 590mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1120mg
- Calcium
- 60mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 590MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.