*this recipe makes 4 snack-sized servings (or side dishes) OR two workout-earned meals.

*Yields 4 Portions (1 portion = 1 stuffed baked potato with all the fixings)

Ingredients:
4 large red potatoes (I liked using red for this recipe because they taste less starchy and more sweet, which go well with the veggies)
2 cups fresh broccoli, chopped small
2 tablespoon chopped red onion
1/2 orange bell pepper, chopped small
1 garlic clove, minced well
1 tablespoon grassfed butter
1 tablespoon sour cream
salt & pepper to taste
olive oil

Instructions:

1. Preheat the oven to 400 degree F. Wash and pat dry the potatoes, toss with olive oil and season with salt. Lay on a baking sheet lined with foil and let bake for 40 minutes (until easily pierced with a fork)
2. With about 10 minutes left on the potatoes, take a small sauce pan over medium-high heat and drizzle on some olive oil.  Add the chopped broccoli and let cook 2-3 minutes until bright green then add the bell pepper, onion and garlic.  Season with salt & pepper and sauté for about 3 minutes (until slightly tender but still crisp).
3. Remove the potatoes from the oven and let cook until you can touch (or use an oven mitt to handle).
4. Slice off the top skin of the potato and scoop out the insides with a spoon to form small bowls. Add the insides of the potato to a medium sized mixing bowl.
5. Add butter, sour cream and salt/pepper to taste and mash well with a fork.
6. Add the broccoli veggies to the potatoes and mix well then spoon back into the potato shells.  Add to the oven for an additional 5 minutes until warm throughout and enjoy!

Macros:
Calories: 316.8
Carbs: 66.4 g
Net Carbs: 56.7 g
Fat: 4.1 g
Protein: 7.1 g