Meaty Stuffed Potatoes

This recipe is a fantastic, high-protein meal option that combines lean turkey and nutrient-dense vegetables inside a satisfying, potassium-rich potato base.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (3 servings), not per serving.

• 3 medium potatoes, scrubbed and halved lengthwise · 251 kcal in the whole recipe
• 8 ounces cooked turkey, diced · 550 kcal in the whole recipe
• 1 cup broccoli, coarsely chopped · 40 kcal in the whole recipe
• 1/2 cup onion, chopped · 40 kcal in the whole recipe
• 1/2 cup carrot, thinly sliced · 33 kcal in the whole recipe
• 3/4 cup hot water
• 3/4 cup fat-free (skim) milk · 82 kcal in the whole recipe
• 1 tablespoon flour · 39 kcal in the whole recipe
• 1/4 teaspoon black pepper
• 1/2 cup low-fat cheese, shredded · 61 kcal in the whole recipe
• Non-stick cooking spray

Method

1. Boil the halved potatoes in a covered saucepan with enough water to cover them for 15 to 20 minutes until fork-tender, then drain and set aside. (Alternatively, microwave whole pierced potatoes until tender, then halve).

   

2. In a large skillet sprayed with cooking spray, combine the cooked turkey, broccoli, onion, carrots, and hot water; boil over medium heat for about 5 minutes until the vegetables are tender, then reduce heat to low.

   

3. In a small jar with a tight lid, shake the milk, flour, and black pepper together until smooth, then stir this mixture and the shredded cheese into the skillet.

   

4. Cook over low heat for about 5 minutes, stirring frequently, until the cheese melts and the sauce thickens.

   

5. To serve, place two potato halves on each plate, mash the centers slightly with a fork, and spoon the warm meat and vegetable mixture over them.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.