Broccoli and Cheese-Stuffed Baked Potatoes

 Recipe
Resistant starch: 3 grams

Yield:

4 servings (serving size: 1 potato, 1/2 cup broccoli and 1/4 cup cheddar sauce)

Recipe Time

Prep: 10 Minutes
Cook: 13 Minutes

Nutritional Information

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

Ingredients

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

Preparation

1. Cook potatoes:

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:

2. 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.

3. Heat broccoli in a heat-safe dish in the microwave for 4-5 minutes, until hot.

4. Split cooked potatoes open with a knife. Spoon 1/2 cup broccoli into each potato, and top with 1/4 cup Cheddar sauce.

Note:

Cook time is for microwave method.

The CarbLovers Diet

April 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note