Broccoli is such a beloved baked potato topping that we wanted to include it somewhere—only without the usual Cheddar cheese. Here, it gets spiced up with a prepared tandoori marinade you can find in any well-stocked supermarket.
- 4 medium russet or Idaho potatoes, scrubbed and patted dry
- 1 cup plus 6 Tbs. plain low-fat yogurt, divided
- 1/4 cup plus 2 Tbs. prepared tandoori marinade, such as Patak’s, divided
- 4 cups small broccoli florets
- 16 green onions, white and green parts thinly sliced and kept separate
1. Preheat oven to 350°F. Coat potatoes with olive oil cooking spray. Prick each potato a few times with knife or fork. Arrange potatoes on baking sheet, and bake 1 1/2 to 2 hours, or until very tender when touched and skin begins to brown.
2. Meanwhile, whisk 6 Tbs. yogurt with 2 Tbs. tandoori marinade in medium bowl. Add broccoli, and stir to coat. Let marinate 30 minutes, or up to 2 hours.
3. Stir together green parts of green onion and remaining 1 cup yogurt in small bowl. Season with salt and pepper, if desired. Let stand 30 minutes.
4. During last 30 minutes of potato-baking time, spread broccoli florets in large baking dish, cover with foil, and bake 15 minutes. Uncover, and bake 12 minutes more, or until liquid has evaporated and sauce on florets is deep red.
5. Coat skillet with cooking spray, and heat over medium-low heat. Add white parts of green onions, and sauté 5 minutes, or until browned. Stir in remaining 1/4 cup tandoori paste and 2 cups water. Increase heat to medium, and simmer 3 to 5 minutes, or until sauce thickens.
6. Split potatoes down center, and fluff flesh with fork. Spoon 1 Tbs. onion-tandoori sauce into each potato, and top with 3/4 cup broccoli and 1/4 cup yogurt sauce. Serve remaining onion-tandoori sauce on side.
- Calories: 289
- Carbohydrate Content: 55 g
- Cholesterol Content: 5 mg
- Fat Content: 4 g
- Fiber Content: 9 g
- Protein Content: 13 g
- Saturated Fat Content: 1 g
- Sodium Content: 699 mg
- Sugar Content: 11 g