It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Meat-Stuffed Potatoes

Source: Food Stamp Nutrition Connection

Potatoes stuffed with deliciousness!

Nutrition Facts

Makes 3 servings
Amount Per Serving

Calories	294.3

Total Carbs	37.1 g

Dietary Fiber	3.8 g

Sugars	6.1 g

Total Fat	6.2 g

Saturated Fat	3.3 g

Unsaturated Fat	0.5 g

Potassium	786.1 mg

Protein	24.1 g

Sodium	230.8 mg

Dietary Exchanges 6.2 Fat, 1.0 Vegetables, 0.7 Meat, 0.3 Milk, 1.5 Starch, 1.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Directions

Scrub potatoes. Remove any bad spots. Do not peel. Cut each in half.
In a covered saucepan, boil potatoes in just enough water to cover the pieces. When they are fork-tender (about 15 to 20 minutes), remove from heat and drain. Set aside. (Note: you can also pierce whole potatoes with a knife or fork in several places and cook in microwave without water until fork tender, then cut each in half).
In a skillet sprayed with non-stick cooking spray, combine cooked meat, broccoli, onion, carrots and water.
Boil until vegetables are fork tender - about 5 minutes. Reduce heat to low.
In a jar with a tight fitting lid, combine milk, flour, and pepper. Shake well.
Stir flour mixture into meat mixture until well blended.
Stir in cheese. Cook over low heat about 5 minutes longer or until sauce thickens, stirring frequently.
To serve, place 2 potato halves on each plate and mash the middle somewhat.
Spoon about 1/3 cup of the meat mixture over each potato half.
Cover and refrigerate leftovers within 2 hours.