Broccoli Cheddar Stuffed Baked Potatoes
Ingredients
The potatoes
-
2
each
raw Russet potatoes (6 oz each)
The cheese sauce
-
1
tablespoon
light butter
-
1
tablespoon
all purpose flour
-
¼
teaspoon
salt
-
⅛
teaspoon
black pepper
-
½
cup
skim milk
-
1.5
oz
50% reduced fat sharp cheddar cheese, shredded
The vegetables
-
1
cup
fresh raw broccoli florets
Instructions
- Preheat the oven to 350°F and prepare a sheet pan with aluminum foil.
- Poke holes in the potatoes with a fork and sprinkle with salt.
- Place the potatoes on the oven rack above the sheet pan and bake for 1 hour or until cooked through.
- In a saucepan, melt the butter over medium-low heat, then whisk in flour, salt, and pepper.
- Gradually add milk while whisking until smooth, then stir in the shredded cheese until thickened.
- Steam the broccoli in a microwave-safe bowl covered with a damp paper towel for 2 minutes.
- Slice open each potato, fill with broccoli, and pour cheese sauce over the top before serving.
Nutrition Facts (estimated)
Servings
2
Calories
260
Total fat
7g
Total carbohydrates
39g
Total protein
13g
Sodium
20mg
Cholesterol
20mg
You might also like