Super stuffed Potatoes

Super stuffed Potatoes
Super stuffed Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    russet potatoes

  • 1

    Tbsp unbleached or all-purpose flour

  • 1/8

    tsp ground nutmeg

  • Pinch of salt

  • 1/4

    tsp salt

  • 1

    c 1% milk

  • 2/3

    c 1% milk

  • 1

    c (4 ounces) shredded low-fat cheddar cheese

  • 1

    package (10 ounces) frozen chopped broccoli, thawed

  • 3

    strips turkey bacon, chopped and cooked until crisp

Directions

1. PREHEAT the oven to 425°F. Pierce the potatoes several times with a fork. Place in the oven and bake for 1 hour, or until tender when pierced with a fork. Remove and leave the oven on. 2. MEANWHILE, in a small saucepan, combine the flour, nutmeg, and the pinch of salt. Gradually whisk in 1 cup of milk until the flour dissolves. Cook, stirring, over medium heat for 5 minutes, or until thickened. Remove from the heat. Stir in the Cheddar until smooth. Set aside. 3. HOLD the potatoes with an oven mitt and cut in half lengthwise. Scoop the flesh out into a bowl, leaving a 1/4" shell. Place the shells on a baking sheet. Mash the flesh with a potato masher. Stir in the remaining 2/3 cup milk and 1/4 teaspoon salt until smooth. Spoon the potato mixture into the reserved shells. Top with the broccoli, bacon, and cheese sauce. Bake for 10 minutes, or until heated through. NUTRITION (per serving) 218 calories, 3 g fat, 1 g saturated fat, 11 g protein, 38 g carbohydrates, 5 g sugar, 5 g fiber, 292 mg sodium

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