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Broccoli and Cheese-Stuffed Baked Potatoes

Prep time 10 mins
Cook time 13 mins
Yield 4 servings (serving size: 1 potato, 1/2 cup broccoli and 1/4 cup cheddar sauce)
Resistant starch: 3 grams


  • 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

Nutrition 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

How to Make It

  1. Cook potatoes:

  2. OVEN: Preheat oven to 400°. Pierce potatoes with a fork, and wrap each in foil. Bake until tender, 1 hour.

  3. 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).

  4. While potatoes are cooking, make sauce:

  5. 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.

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

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

Cook's Notes

Cook time is for microwave method.

The CarbLovers Diet