Broccoli & Cheddar Stuffed Potatoes

Broccoli & Cheddar Stuffed Potatoes
Broccoli & Cheddar Stuffed Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    (6-ounce) baking potatoes

  • 1

    tablespoon canola oil

  • 3

    ounces thick-cut ham slices, cut into 1/2-inch pieces

  • 2

    tablespoons minced onion

  • 1

    cup 1% low-fat milk, divided

  • 2

    tablespoons all-purpose flour

  • 1/2

    teaspoon Dijon mustard

  • 1/4

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • 2

    ounces mild cheddar cheese, shredded (about 1/2 cup)

  • 2

    cups water

  • 2

    cups broccoli florets

Directions

1. Preheat oven to 450°. 2. Place potatoes on a foil-lined baking sheet. Bake at 450° for 50 minutes or until tender. Let stand 10 minutes. 3. Heat a saucepan over medium heat. Add oil; swirl to coat. Add ham; sauté 3 minutes or until lightly browned. Add onion to pan; sauté 2 minutes. Combine 1/4 cup milk and flour in a small bowl, stirring with a whisk. Add flour mixture and remaining 3/4 cup milk to pan, stirring constantly with a whisk. Cook 4 minutes or until slightly thickened. Remove pan from heat. Stir in mustard, salt, pepper, and cheese. 4. Bring 2 cups water to a boil in a medium saucepan. Add broccoli; cook 4 minutes or until crisp-tender. Drain. 5. Cut a lengthwise slit in each potato. Gently squeeze potatoes at both ends to open. Divide broccoli among potatoes; top evenly with sauce.

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