Recipe: Cheesy Twice-Baked Potato & Broccoli Casserole

Everyone loves twice-baked potatoes, but there is just something about a casserole that rings of coziness and comfort. This recipe, with only 312 calories per serving, is a simple way to satisfy your twice-baked lovers with an easy dish for everyone to share! Plus, broccoli and cheddar? Was there ever a more savory combination?

Ingredients

• 6 medium Yukon Gold potatoes
• 1 cup light sour cream
• ½ cup skim milk
• ½ teaspoon black pepper
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 2 (10.8-ounce) bags frozen broccoli florets
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1 cup shredded reduced-fat mozzarella cheese
• 4 green onions, thinly sliced

Instructions

• Preheat the oven to 375°F. Wash the potatoes and dry them on a paper towel, then poke several holes in them with a fork.
• Wrap each potato in foil, and place them on a baking sheet in the oven for 40-60 minutes, or until fork-tender.
• Lower the oven to 350°F and spray a 13x9-inch casserole with nonstick cooking spray, then set aside.
• When the potatoes are cool enough to touch, peel the skins off and discard the skins.
• Add the potato flesh to a large mixing bowl with the sour cream, milk, black pepper, salt, garlic powder and onion powder.
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