If you like, substitute red onions or sweet Vidalia onions for the green onions in these potatoes. If you’re in a hurry, microwave the potatoes; pierce the skin with a fork and microwave for 8 to 10 minutes on the High setting. 

RECIPE INSTRUCTIONS
1. Preheat the oven to 375°F.

2. Spray the potatoes with cooking oil. Bake them until easily pierced with a fork, about 1 hour. Set aside to cool slightly.

3. While the potatoes are cooling, cook the broccoli in a saucepan of boiling water until tender-crisp, about 4 minutes (or microwave for 2 minutes). Drain, rinse with cold water and set aside.

4. Cut the potatoes in half lengthwise and carefully scoop the flesh into a bowl, leaving the skins intact. Mash the pulp with the sour cream, milk, garlic and oil. Stir in half the cheese, half the dill, half the green onions, half the smoked salmon and all of the broccoli.

5. Spoon the mixture back into the potato shell and sprinkle with the remaining 2 Tbsp Parmesan. Bake for 10 to 15 minutes, or until heated through.

6. Garnish with the remaining dill, green onion and smoked salmon.

INGREDIENTS
4 medium baking potatoes
1 cup finely chopped broccoli florets
2/3 cup low-fat sour cream
1/4 cup low-fat milk
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh dill
1/4 cup chopped green onion
4 oz smoked salmon, chopped
1 tsp crushed fresh garlic
2 Tbsp olive oil

NOTES
Nutritional Analysis per Serving (1/2 Potato)

Calories 125
Protein 7 g
Fat 5 g
Saturated Fat 1 g
Carbohydrates 16 g
Cholesterol 12 mg
Sodium 168 mg
Fiber 1 g

Prep Time: 15 minutes
Cook Time: 75 minutes

Make Ahead: Prepare filling up to a day in advance and fill potatoes. Bake and garnish just before serving.

Serves 8