Ingredients
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2 lbs baking potatoes, halved
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1 cup chicken broth
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2 cups chopped broccoli
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1 cup chicken broth
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1/2 cup diced onion
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1 clove chopped garlic
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1/2 cup part-skim ricotta cheese
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1 1/2 teaspoons chopped fresh dill or 1 1/2 teaspoons 1/2 teaspoon dried dill
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1/2 teaspoon salt
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cooking spray
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1/4 teaspoon ground red pepper
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1 (8 ounce) container nonfat sour cream
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3/4 cup shredded reduced-fat sharp cheddar cheese
Instructions
- Preheat oven to 375°.
- Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes. Return potatoes to pan, add chicken broth; mash with a potato masher until slightly chunky.
- Add chopped broccoli and next 6 ingredients (broccoli through sour cream) to pan, and stir well. Spoon potato mixture into an 11- x 7-inch baking dish coated with cooking spray; bake at 375° for 35 minutes. Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.