Learn how to make Stuffed Baked Potatoes, one of Rita's recipes to keep glucose levels well-controlled throughout the day.

Stuffed Baked Potatoes


  • 4 medium red or white potatoes, scrubbed
  • ¼ cup water
  • 1 1/3 cups frozen broccoli florets
  • ¼ cup low-fat sour cream
  • 1/8 teaspoon red pepper flakes
  • 1 ounce shredded 2% mozzarella cheese
  • 1 tablespoon grated cheese


  1. Preheat oven to 350 degrees.
  2. Pierce potatoes in several areas with a fork. Place in microwave and cook on HIGH 11 minutes or until tender when pierced with a fork. 
  3. In medium saucepan, bring water to a boil over medium-high heat. Add broccoli; cover, reduce heat and simmer 3 minutes or until crisp tender. Drain and set aside. Cut any larger pieces into bite size pieces.
  4. Split cooked potatoes lengthwise almost in half. Scoop out the insides and place in mixing bowl. Add sour cream and red pepper flakes. Stir to combine.
  5. Spoon the sour cream mixture back into the potatoes. Top with broccoli, and then sprinkle evenly with cheese.
  6. Place stuffed potato halves into a baking dish coated with cooking spray. Bake for 15 minutes or until cheese is melted.

Makes 4 servings.

Note: Other herbs and spices can be added to the sour cream to change the flavoring of the dish.