Knock Your Socks Off Stuffed Potatoes With Broccoli and Mushrooms

Ingredients:

• 2 cups broccoli florets, rough chopped
• 1/4 cup chicken broth
• 2 cups Crimini mushrooms, sliced
• 1/2 cup fat free plain yogurt
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/3 cup chopped onion
• 4 tablespoons Parmesan cheese, shredded
• 2 tablespoons parsley, minced
• 4 tablespoons light sour cream
• 1 teaspoon thyme
• 4 large Yukon gold potatoes

Instructions:

1. Prick potatoes with a fork and microwave on high for 10 minutes until tender. Allow to cool enough to handle then, cut in halve and scoop out the middle into a medium bowl.
2. While potatoes are cooking, heat oil over medium heat and saute onion, broccoli, mushrooms, garlic and thyme for 10 minutes until tender.
3. Mash potato pulp with yogurt and parsley with salt and pepper to your taste.
4. Stuff potato halves with potato pulp. Top with broccoli mixture. Sprinkle with Parmesan.
5. Broil until cheese bubbles.
6. Top with sour cream.

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