Super-Stuffed Potatoes

Recipe courtesy of Prevention

INGREDIENTS

  • 4 russet potatoes
  • 1 tablespoon unbleached all-purpose flour
  • 1/8 teaspoon ground nutmeg
  • Pinch + ¼ teaspoon salt
  • 1 2/3 cups 1 percent milk
  • 1 cup (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 degrees F.

2. 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.

3. Meanwhile, in a small saucepan, combine the flour, nutmeg, and the pinch of salt. Gradually whisk in 1 cup of the milk until the flour dissolves. Cook, stirring, over medium heat for 5 minutes, or until thickened. Remove from the heat. Stir in the cheese until smooth. Set aside.

4. Holding the potatoes with an oven mitt, cut in half lengthwise. Scoop the flesh out into a bowl, leaving a ¼” shell. Place the shells on a baking sheet. Mash the flesh with a potato masher.

5. Stir in the remaining 2/3 cup milk and 1/4 teaspoon salt until smooth. Spoon the potato mixture into the shells. Top with the broccoli, bacon, and cheese sauce. Bake for 10 minutes, or until heated through.

Makes 8 Servings

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s