Colorful and Tasty

Stuffed With all the Stuff

     Everybody loves potatoes, well, not everybody, my dad didn't.  Potatoes were my mom's favorite food.  However, she didn't like them mashed.  I like them mainly because you can do anything with them: boiled potatoes...fried potatoes...mashed potatoes...potato salad...potato soup...enough with the Forrest Gumpism stuff.

     Speaking of stuff and potatoes, last night I made Super Stuffed Potatoes for my dinner.  I ate a whole one even though a half is a serving.  Let me just say this: I was stuffed after eating one stuffed potato.

     First, scrub four large potatoes, I used Russets, that's my preferred variety because they work well for nearly every way you cook them.  Put them into the preheated oven.

     Make your cheese sauce combining flour, nutmeg and a pinch of salt with milk in a small saucepan.  Stir well until all the flour is dissolved.  Cook over medium heat, stirring constantly until thickened.  Add cheese.

     After your sauce is done, find something to do to occupy your time while the potatoes are baking, or else you might not be able to resist the temptation of eating the scrumptious cheese sauce right out of the pan. 😜

When the potatoes are soft, cut them almost in half lengthwise and scoop out the potato into a mixing bowl.

 

    Mash with a potato masher. (An electric mixer would work also.)  

Stir in the remaining 2/3 cup of  milk and 1/4 teaspoon salt, mix until smooth.  Spoon the potato mixture back into the shells, then pile on the bacon, broccoli and pour on the cheese sauce, bake 10 minutes until heated through.

Super Stuffed Potatoes

serves 8 at 1/2 potato each

4 large russet potatoes

1 T flour

1/8 tsp ground nutmeg

pinch + 1/4 tsp salt

1- 2/3 c 1% milk

1 c (4 oz. shredded low-fat cheddar cheese

1 package (10 oz.) frozen chopped broccoli

3 strips turkey bacon, chopped and cooked until crisp

1. Preheat oven to 425°
2. Pierce potatoes several times with fork. Place in the oven and bake for about 1 hour until tender when pierced with fork.  Remove and leave the oven on.
3. Meanwhile, in a small saucepan, combine the flour, nutmeg and the pinch of salt. Using a whisk, gradually stir in 1 cup of the milk until the flour is completely dissolved.  Cook, stirring constantly until thickened.  Remove from heat and stir in cheese until smooth. Set aside.
4. Using a clean cloth or oven mitt, hold the potatoes in one hand and cut lengthwise, almost in half.  Scoop the flesh out into a mixing bowl, leaving about 1/4 inch in the shell. Place the shells onto a baking sheet. Mash the flesh.
5. Stir in the remaining milk and salt until smooth. Spoon the mixture into the shells. Top with the broccoli, bacon  and cheese sauce.  Bake until heated through, about 10 minutes.

Per serving: 166 calories: 11g protein; 31 g carbohydrates; 2 g fat. 10 mg cholesterol; 230 mg sodium; 4 g fiber

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    Nothing tastes as good as healthy feels!