AZ Health Zone/ Dinner/ Side Dishes

Veggie-Cheese Spud Stuffer

Veggie-Cheese Spud Stuffer

AZ Health Zone
Course Dinner, Side Dish
Cuisine American
Servings 1


  • Cutting Board
  • Knife
  • Fork
  • Bowl
  • Microwave


  • Ingredients
  • 2 tablespoons light sour cream
  • 2 tablespoons chopped broccoli
  • 2 tablespoons chopped yellow squash
  • 1 tablespoon water
  • 2 tablespoons shredded low fat cheddar cheese
  • 1 tablespoon sliced green onion
  • 1 medium baked sweet potato


  • Directions
  • Wash hands with warm water and soap.
  • Wash vegetables before preparing.
  • Let your baked sweet potato cool slightly. Carefully cut open the top.
  • Place sour cream inside the sweet potato and use a fork to mix.
  • Combine broccoli, squash, and water in a microwave safe bowl. Cover the bowl with a lid or plastic wrap. Be sure to leave a little opening for the steam to get out.
  • Microwave on high for 2 minutes. Use a pot holder to remove the bowl from the microwave because it may be hot.
  • Let stand for 1 minute and them remove lid. Drain water.
  • Spoon broccoli and squash onto the baked potato. Top the sweet potato with cheese and green onion.
  • Serve immediately.


Nutrition Facts (Per Serving)
Nutrient analysis per serving (1 baked potato): Calories 180; Carbohydrate 27 g; Protein 8 g; Total Fat 4 g; Saturated Fat 2 g; Trans Fat 0 g; Cholesterol 15 mg; Fiber 4 g; Total Sugars 10 g; Sodium 150 mg; Calcium 171 mg; Folate 15 mcg; Iron 1.0 mg; Percent Calories from Fat 20%.
Makes 1 serving
Keyword Shreaded Cheese, Squash, Sweet Potato

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