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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

Meaty Stuffed Potatoes

Source: Food Stamp Nutrition Connection

Baking potatoes topped with meat, vegetables and a cheesy sauce.

Nutrition Facts

Makes 3 servings
Amount Per Serving

Calories	290.5

Total Carbs	38.6 g

Dietary Fiber	4.0 g

Sugars	6.7 g

Total Fat	5.1 g

Saturated Fat	2.5 g

Unsaturated Fat	0.5 g

Potassium	0.0 mg

Protein	24.9 g

Sodium	197.9 mg

Dietary Exchanges 5.1 Fat, 1.2 Vegetables, 0.8 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.
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Servings

Ingredients

1.0
1 each cooking spray 3.0
3 each medium potatoes 1.0
1 cup cooked chicken breast, diced 1.0
1 cup Broccoli, fresh 0.5
0 1/2 cup fresh chopped onion 0.5
0 1/2 cup sliced carrots 0.75
0 3/4 cup cold water 0.75
0 3/4 cup fat free milk 1.0
1 tbsp white all purpose flour 0.25
0 1/4 tsp black pepper 0.5
0 1/2 cup Cheese, cheddar, light, shredded

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).
Meanwhile, 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 one third cup of the meat mixture over each potato half.
Cover and refrigerate leftovers within 2 hours.