Broccoli and Cheddar Potato Skins

Broccoli and Cheddar Potato Skins (5 Points)

Sometimes you just need some good old fashioned greasy finger foods. Luckily, these are not greasy, or terribly fattening, so you get the best of both worlds. If you want to live dangerously, throw on some bacon bits and sour cream too! If you are feeling motivated, save the inside of the scooped out potatoes for mashed potatoes tomorrow!

Ingredients:
2 medium russet potatoes, scrubbed clean and dry
Spray oil
salt and pepper
2 oz light shredded Cheddar cheese (Make sure it is not dusted with flour)
1 cup cooked broccoli florets, chopped

Directions:
Pierce potato with a fork a few times all around. Place in microwave and cook about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes leaving about 1/4 inch thick wall.

To Make On the Grill: Preheat grill on medium flame to 450°. Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper. Grill flesh side down about 4 minutes. Turn and fill with cheese and broccoli and grill an additional 4-5 minutes.

To Make In the Oven:
Heat oven to 450°. Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper. Fill with cheese and broccoli, place on a broiler pan and bake 10 minutes or until cheese is melted.

*Recipe obtained from www.skinnytaste.com