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Meaty Stuffed Potatoes
Source: Food Stamp Nutrition Connection

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

Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy

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
1/2 Fat , 1 1/2 Vegetables , 1 Meat , 1/2 Milk , 2 Starch , 2 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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1 each  cooking spray
3 each  medium potatoes
1 cup  cooked chicken breast, diced
1 cup  Broccoli, fresh
0 1/2 cup  fresh chopped onion
0 1/2 cup  sliced carrots
0 3/4 cup  cold water
0 3/4 cup  fat free milk
1 tbsp  white all purpose flour
0 1/4 tsp  black pepper
0 1/2 cup  Cheese, cheddar, light, shredded
  1. Scrub potatoes. Remove any bad spots. Do not peel. Cut each in half.
  2. 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).
  3. Meanwhile, in a skillet sprayed with non-stick cooking spray, combine cooked meat, broccoli, onion, carrots, and water.
  4. Boil until vegetables are fork tender - about 5 minutes. Reduce heat to low.
  5. In a jar with a tight fitting lid, combine milk, flour and pepper. Shake well.
  6. Stir flour mixture into meat mixture until well blended.
  7. Stir in cheese. Cook over low heat about 5 minutes longer or until sauce thickens, stirring frequently.
  8. 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.
  9. Cover and refrigerate leftovers within 2 hours.

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