- 4 Idaho potatoes, scrubbed (10 ounces)
- 3/4 cup skim milk
- 1 tablespoon flour
- 4 ounces reduced-fat extra-sharp Cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 (10-ounce) package frozen broccoli florets, defrosted
- calories 377
- fat 6 g
- satfat 3 g
- monofat 1 g
- polyfat 0 g
- cholesterol 17 mg
- protein 18 g
- carbohydrate 66 g
- sugars 6 g
- fiber 7 g
- sodium 403 mg
How to Make It
OVEN: Preheat oven to 400°. Pierce potatoes with a fork, and wrap each in foil. Bake until tender, 1 hour.
MICROWAVE: Pierce potatoes with a fork, and wrap each in a paper towel. Place in microwave, and cook on high 8 minutes, until just tender when pierced with a fork (potatoes will continue to cook when removed from microwave).
While potatoes are cooking, make sauce:
Combine milk and flour in a small saucepan, bring to simmer, and cook, whisking, until thickened, 2–3 minutes. Add cheese, salt, pepper, and cayenne, and whisk until sauce is smooth. Continue to simmer, whisking, an additional 2 minutes.
Heat broccoli in a heat-safe dish in the microwave for 4-5 minutes, until hot.
Split cooked potatoes open with a knife. Spoon 1/2 cup broccoli into each potato, and top with 1/4 cup Cheddar sauce.
Cook time is for microwave method.