- Calories 349
- Fat 11.9g
- Satfat 4.7g
- Monofat 5g
- Polyfat 1.6g
- Protein 16g
- Carbohydrate 45g
- Fiber 5g
- Cholesterol 29mg
- Iron 3mg
- Sodium 578mg
- Calcium 230mg
Broccoli and Cheddar Stuffed Potatoes
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.
How to Make It
Step 1
Preheat oven to 450°.
Step 2
Place potatoes on a foil-lined baking sheet. Bake at 450° for 50 minutes or until tender. Let stand 10 minutes.
Step 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.
Step 4
Bring 2 cups water to a boil in a medium saucepan. Add broccoli; cook 4 minutes or until crisp-tender. Drain.
Step 5
Cut a lengthwise slit in each potato. Gently squeeze potatoes at both ends to open. Divide broccoli among potatoes; top evenly with sauce.
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steponme's Review
Used rotisserie chicken in place of ham and steamed broccoli in microwave. Cheese sauce was descent enough for a weeknight meal.
carolfitz's Review