Broccoli and Cheddar Stuffed Potatoes

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Broccoli and Cheddar Stuffed PotatoesRecipe
Photo: Randy Mayor; Styling: Lindsey Lower
To save time, you can also microwave the potatoes until tender: Pierce the potatoes liberally with a fork, and microwave at HIGH for 13 minutes or until tender, turning after 7 minutes.
Serves 4 (serving size: 1 potato, 1/2 cup broccoli, and about 1/3 cup sauce)


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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


Hands-on: 20 Minutes
Total: 1 Hour, 15 Minutes

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.

Created date

August 2014

Nutritional Information

Calories 349
Fat 11.9 g
Satfat 4.7 g
Monofat 5 g
Polyfat 1.6 g
Protein 16 g
Carbohydrate 45 g
Fiber 5 g
Cholesterol 29 mg
Iron 3 mg
Sodium 578 mg
Calcium 230 mg