Nutrition per serving may change if servings are adjusted.
4 medium russet potatoes (about 8 ounces each)
½ cup barbeque sauce
8 ounces shredded cooked pork, warmed
1 cup chopped steamed broccoli
4 teaspoons shredded sharp Cheddar cheese
Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425°F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
Top each potato with some barbecue sauce, pork, broccoli and cheese. Serve warm.
398 calories;11 g fat(4 g sat); 5 g fiber; 53 g carbohydrates; 21 g protein; 70 mcg folate; 58 mg cholesterol; 14 g sugars; 8 g added sugars; 697 IU vitamin A; 45 mg vitamin C; 92 mg calcium; 3 mg iron; 432 mg sodium; 1,331 mg potassium
Vitamin C (75% daily value)
Carbohydrate Servings: 3½
Exchanges: 2 medium-fat protein, 2 starch, 1 other carbohydrate