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Yogurt Cheese Sauce over Broccoli and Baked Potatoes

Canned cheddar cheese soup, yogurt and dijon mustard make a spicy, creamy cheese sauce poured over steamed broccoli and baked potatoes.

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Yogurt Cheese Sauce over Broccoli and Baked Potatoes

Yogurt Cheese Sauce over Broccoli and Baked Potatoes

Print out the recipe for Yogurt Cheese Sauce over Broccoli and Baked Potatoes

Serves 4

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4 baking potatoes
1 cup condensed cheddar cheese soup
2 tablespoons yogurt
1 teaspoon Dijon mustard
8 ounces broccoli

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Directions
  1. Scrub potato, wrap in foil and bake in oven at 400 degrees until tender (about 1 hour).
  2. When potato is easily pierced with a fork, combine cheese soup, yogurt and mustard in a small saucepan. Warm over medium-low heat and stir to mix.
  3. Steam broccoli until tender.
  4. Split potato and top with broccoli. Pour yogurt cheese sauce the top.
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Nutritional information for Yogurt Cheese Sauce over Broccoli and Baked Potatoes

Calories: 391
Calories from Fat: 55

% Daily Value*
Total Fat 6.5g 10%
Saturated Fat 3.5g 18%
Cholesterol 15.5mg 5%
Sodium 575mg 24%
Total Carbohydrates 74g 25%
Dietary Fiber 7g 29%
Sugars 4g ~
Protein 13.5g 27%
Vitamin A 56% Iron 25%
Vitamin C 180% Calcium 19%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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