4 large (8ounce) baking potatoes
2 tsp. olive oil
1 1/2 cups coarsely chopped broccoli florets
1 cup diced onion
1/3 cup lowfat sour cream
1/2 cup lowfat buttermilk
2 Tbsp. minced fresh dill
1 Tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
Preheat oven to 375*F. Wrap potatoes in foil; bake at 375� for 1 hour or until tender. Heat oil in a medium nonstick skillet over medium heat. Add broccoli and onion and saut� 4 minutes or until tender; Set aside. Remove foil from pototoes and split open each potato; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, broccoli mixture, sour cream, and next 5 ingredients (sour cream through pepper) in a bowl; mash. Stuff shells with potato mixture, and sprinkle with cheddar cheese. Place on a baking sheet, and bake for 10 minutes or until thoroughly heated.
Serves 4