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Broccoli Stuffed Potatoes

Servings per Recipe
Nutrition Facts
Calories : 315
Fat : 9 g
Sodium : 171 mg
Total carbohydrate : 46 g
Dietary fiber : 2 g
Protein : 11 g
4 medium baking potatoes
1 cup fresh or frozen and thawed broccoli, chopped
½ cup onion, chopped
½ cup carrots, shredded
1 Tablespoon butter
1 Tablespoon flour
¾ cup nonfat milk
½ cup cheddar cheese, shredded
Wash hands with soap and water.
Gently rub produce under cold running water before preparing ingredients.
Preheat oven to 350 degrees F.
Prick potato skins with a fork in several places. Wrap with aluminum foil.
Bake wrapped potatoes for 30-60 minutes, until soft inside. Check doneness by piercing potato with knife.
Place fresh broccoli, onion, and carrots in a microwave safe dish. Add 2 Tablespoons of water. Cover and heat in microwave until tender, about 5 minutes. Drain and set aside.
Add butter to a saucepan and melt. Stir in flour. Slowly add milk while stirring continuously. Continue stirring a few minutes while sauce thickens.
Add shredded cheese to sauce and stir until melted. Add cooked vegetables to cheese sauce.
Serve sauce on top of hot, cooked potatoes.