Broccoli, Buttermilk, And Dill Potatoes

Course : Broccoli
Serves: 4
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4 medium baking potatoes 8 ounce
2 teaspoons extra virgin olive oil
1 1/2 cups broccoli florets -- coarsely chopped
1 cup diced onion
1/3 cup nonfat sour cream
1/2 cup low-fat buttermilk
2 teaspoons dried dill weed
1 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded lowfat cheddar cheese
1 teaspoon dill sprigs -- optional

Preparation / Directions:

1. Preheat oven to 375 oF. 2. Wrap potatoes in foil; bake at 375 oF for 1 hour or until tender. 3. Heat oil in a medium nonstick skillet over medium heat. Add broccoli and onion; saute 4 minutes or until tender. Set aside. 4. Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 1/4 inch thick shell. Combine potato pulp, broccoli mixture, sour cream, and next 5 ingredients (sour cream through pepper) in a bowl; mash. 5. Stuff shells with potato mixture, and sprinkle with cheddar cheese. place on a baking sheet, and bake at 375 oF for 10 minutes or until thoroughly heated. Garnish with dill sprigs.

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