Broccoli and Cheese-Stuffed Baked Potatoes

Broccoli and Cheese-Stuffed Baked Potatoes Photo: Jim Bathie


  • 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


1. Cook potatoes:

OVEN: Preheat oven to 400°. Pierce potatoes with a fork, and wrap each in foil. Bake until tender, 1 hour.

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).

While potatoes are cooking, make sauce:

2. 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.

3. Heat broccoli in a heat-safe dish in the microwave for 4-5 minutes, until hot.

4. Split cooked potatoes open with a knife. Spoon 1/2 cup broccoli into each potato, and top with 1/4 cup Cheddar sauce.

  • Prep Time:
  • Cook Time:

  • Resistant starch: 3 grams
  • Yield: 4 servings (serving size: 1 potato, 1/2 cup broccoli and 1/4 cup cheddar sauce)

Nutritional Information

Calories per serving: 377
Fat per serving: 6g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 0g
Cholesterol per serving: 17mg
Protein per serving: 18g
Carbohydrate per serving: 66g
Sugars per serving: 6g
Fiber per serving: 7g
Sodium per serving: 403mg
CarbLovers Diet Cookbook