Broccoli and Cheese Stuffed Baked Potatoes

Stuffed Baked Potato
Dana Angelo White
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Servings: 8

Nutrition Highlights (per serving)

110 calories
1g fat
20g carbs
6g protein
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Nutrition Facts
Servings: 8
Amount per serving  
Calories 110
% Daily Value*
Total Fat 1g 1%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 96mg 4%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 11%
Total Sugars 1g  
Includes 0g Added Sugars 0%
Protein 6g  
Vitamin D 0mcg 0%
Calcium 77mg 6%
Iron 1mg 6%
Potassium 492mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Veggies like broccoli and potatoes are good news for those who experience heartburn. These foods are loaded with nutrients that don’t have a tendency to aggravate symptoms. A light sprinkle of low-fat cheese makes these spuds extra delicious but low enough in fat to keep symptoms under control.


  • 4 medium potatoes, baked, cut in half lengthwise
  • 1 cup broccoli florets, chopped
  • 1 cup low-fat cheddar cheese, shredded


  1. Preheat oven to 350F.

  2. Place cut potatoes on a sheet pan, cut side up.

  3. Top each potato with broccoli and then sprinkle with cheese.

  4. Bake for 10 to 15 minutes or until cheese is melted.

  5. Allow to cool slightly before serving.

Ingredient Variations and Substitutions

Potatoes get a bad reputation for being unhealthy, but they are actually overflowing with vitamins, minerals, and fiber. Sweet potatoes offer a different panel of nutrients but are equally nutritious. They can also be substituted in this recipe.

Replace broccoli with zucchini, cauliflower, or any other heartburn-friendly veggies (most, apart from tomatoes, are!). Sour cream lovers can replace that higher fat topping with a dollop of nonfat and protein-filled plain Greek yogurt instead.

Cooking and Serving Tips

Make this dish for a light lunch or dinner side. To save time on prep, bake the potatoes ahead of time and store in the fridge for up to 4 days.

To make potatoes ahead of time, scrub well and bake in a 350F oven for about 45 minutes or until they are fork tender. Remove from the oven and set aside to cool for at least 15 minutes before handling.

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