We take the traditional loaded baked potato toppings—bacon, Cheddar cheese and sour cream—and toss them with roasted broccoli instead. The result is a cheesy side dish that will have everyone rushing to eat their vegetables.
- 3 slices bacon
- 1 ½ pounds broccoli crowns, cut into bite-size florets
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 1 tablespoon extra-virgin olive oil (if needed)
- 1 ½ cups shredded extra-sharp Cheddar cheese, divided
- ⅔ cup reduced-fat sour cream
- 4 scallions, sliced, divided
- Step 1
Preheat oven to 425°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Place bacon in a large nonstick skillet over medium heat; cook until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate to cool, then chop (reserve drippings in the pan).
Add broccoli, pepper and salt to the pan and toss with the bacon drippings until coated. If your bacon didn’t render much fat, add up to 1 tablespoon oil; toss to coat. Transfer to the baking dish and roast, stirring once or twice, until tender, about 30 minutes.
Meanwhile, combine 1 cup cheese, sour cream and half the scallions in a small bowl. When the broccoli is tender, add the cheese mixture to the baking pan and stir to coat well. Sprinkle with the remaining 1/2 cup cheese and the reserved bacon. Bake the cheese is melted, about 5 minutes. Sprinkle with the remaining scallions.
Serving Size: 3/4 cup Per Serving: 170 calories; fat 13g; cholesterol 32mg; sodium 305mg; carbohydrates 7g; dietary fiber 2g; protein 9g; sugars 2g; niacin equivalents 1mg; saturated fat 6g; vitamin a iu 2966IU; potassium 358mg.