Broccoli and Cheese-Stuffed Baked Potatoes |
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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Resistant starch: 3 grams 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 |
Directions:
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.
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