Knock Your Socks Off Stuffed Potatoes With Broccoli and Mushrooms

Name: Knock Your Socks Off Stuffed Potatoes With Broccoli and Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 2 cup Broccoli (2 cups broccoli florets, rough chopped); ¼ cup Chicken Broth (1/4 cup chicken broth); 2 cup Crimini Mushrooms (2 cups Crimini mushrooms, sliced); ½ cup Yogurt (1/2 cup fat free plain yogurt); 1 clove Garlic (1 clove garlic, minced); 1 tbsp Olive Oil (1 tablespoon olive oil); ⅓ cup Yellow Onion (1/3 cup chopped onion); 4 tbsp Parmesan Cheese (4 tablespoons Parmesan cheese, shredded); 2 tbsp Parsley (2 tablespoons parsley, minced); 4 tbsp Heavy Cream (4 tablespoons light sour cream); 1 tsp Thyme (1 teaspoon thyme); 4 pieces Potato, Yukon Gold (4 large Yukon gold potatoes)

35 minItalian

Servings4

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Vegetarian
Gluten Free
Pescatarian

Steps

1Prick 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.While potatoes are cooking, heat oil over medium heat and saute onion, broccoli, mushrooms, garlic and thyme for 10 minutes until tender.Mash potato pulp with yogurt and parsley with salt and pepper to your taste.Stuff potato halves with potato pulp. Top with broccoli mixture.
2Sprinkle with Parmesan.Broil until cheese bubbles.Top with sour cream.