Servings: 8

Weight Watcher Smart Points: 5

Preparation Time: 20 Minutes

Cooking Time: 80 Minutes

Ready In: 100 Minutes

Ingredients

  • 4 medium baking potatoes, washed
  • 3/4 cup broccoli, blanched and finely chopped
  • 1 cup cooked quinoa
  • ½ teaspoon fresh ground pepper
  • ½ teaspoon Italian seasoning
  • ¼ cup vegan or dairy parmesan
  • ½ cup Rose Romano's Italian Peppers or marinara
  • ¾ teaspoon sea salt
  • ¼ cup shredded cheese (Daiya, etc)
  • ½ cup vegan or low fat sour cream

Instructions

  1. Preheat oven to 400 degrees.Place scrubbed potatoes directly on the rack and bake for about 1 hour, or until soft.Meanwhile, in a medium bowl combine quinoa, sour cream, chopped broccoli, cheese, Italian seasoning, salt and pepper.When potatoes are done, allow to cool slightly
  2. Lower oven to 375 degrees
  3. Line a rimmed baking sheet with parchment paper.Slice potatoes in half and scoop out, leaving ¼ inch shell
  4. Mash potatoes with a fork and add to the quinoa broccoli mixture
  5. Stir until well combined.Place the shells on the prepared baking sheet and fill with quinoa mixture
  6. Top each potato half with a sprinkle of Parmesan cheese
  7. Bake for 20 minutes.Meanwhile, heat Italian peppers (or marinara) over low heat until warm.Top potatoes with peppers and serve warm.

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