Meaty Stuffed Potatoes

35 min · Serves 3

Based on a recipe from Fix it Fresh! Recipe Series Kansas State University Research and Extension, via USDA MyPlate Kitchen

What goes in

• 3potatoes
• 8 ozcooked meat (turkey, chicken, beef, or pork)
• 1 cupbroccoli
• ½ cuponion
• ½ cupcarrot
• ¾ cupwater
• ¾ cupnon-fat milk
• 14.8 mlflour
• 1.2 mlblack pepper
• ½ cupshredded low-fat cheese

How to cook it

1. Scrub the potatoes clean, trim any blemishes, and slice each potato in half without peeling.
2. Boil the potato halves in a covered pot with just enough water to cover them until they are fork-tender, about 15 to 20 minutes, then drain.
3. Alternatively, pierce whole potatoes with a fork and microwave until tender, then slice them in half.
4. In a skillet coated with non-stick spray, combine the cooked meat, broccoli, onion, carrots, and water.
5. Simmer the vegetable mixture until the vegetables are tender, about 5 minutes, then lower the heat.
6. Combine the milk, flour, and pepper in a jar with a lid and shake vigorously until smooth.
7. Whisk the flour mixture into the skillet and stir until well combined.
8. Add the cheese and cook over low heat, stirring often, for about 5 minutes until the sauce thickens.
9. Serve by placing two potato halves on each plate, mashing the centers slightly, and topping each with one-third cup of the meat mixture.

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