Potato: 200g (1 large), Broccoli: 100g (1 cup, florets), Cheddar cheese: 30g (1/4 cup, shredded), Greek yogurt: 50g (3 tbsp), Green onions: 10g (2 tbsp, chopped), Garlic: 3g (1 clove, minced), Olive oil: 5ml (1 tsp), Salt: to taste, Black pepper: to taste
1. To bake the potato, preheat oven to 200°C (400°F), prick 200g potato several times with a fork, and bake directly on the oven rack for 50-60 minutes until tender. To microwave, prick 200g potato several times with a fork, place on a microwave-safe plate, and microwave on high for 6-8 minutes, turning halfway, until soft. 2. While the potato cooks, heat 5ml olive oil in a pan, add 3g minced garlic and 100g broccoli florets, and sauté for 3-4 minutes until bright green and just tender. 3. Slice the cooked potato open and fluff the inside with a fork. 4. Top with the sautéed 100g broccoli, 30g shredded cheddar cheese, 50g Greek yogurt, and 10g chopped green onions. 5. Season with salt and black pepper to taste at the end.
HerNutrea provides science-backed guidance and community support. Please note that our content is for educational purposes and does not replace professional medical advice. For any health concerns or questions, please consult your healthcare provider.
