Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      8 ounce       baking potatoes
   2      teaspoons     extra virgin olive oil
   1 1/2  cups          broccoli florets -- coarsely chopped
   1      cup           diced onion
     1/3  cup           nonfat sour cream
     1/2  cup           low-fat buttermilk
   2      teaspoons     dried dill weed
   1      tablespoon    grated parmesan cheese
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
     1/2  cup           shredded lowfat cheddar cheese
                        dill sprigs -- optional

Preparation:

1. Preheat oven to 375 oF. 2. Wrap potatoes in foil; bake at 375 oF for 1 hour or until tender. 3. Heat oil in a medium nonstick skillet over medium heat. Add broccoli and onion; saute 4 minutes or until tender. Set aside. 4. Unwrap potatoes. 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. 5. Stuff shells with potato mixture, and sprinkle with cheddar cheese. place on a baking sheet, and bake at 375 oF for 10 minutes or until thoroughly heated. Garnish with dill sprigs.