Broccoli-Stuffed Potatoes Recipe

5 1 1
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Broccoli-Stuffed Potatoes Recipe

Read Reviews
5 1 1
Publisher Photo
This is one of my favorite light suppers...an easy spur-of-the-moment meal that satisfies even the heartiest appetites.
Recommended: The 13x9 Thanksgiving
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • 3 cups chopped fresh broccoli, cooked
  • 1 cup chopped fully cooked ham
  • 4 to 6 baking potatoes, baked

Directions

In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes. Yield: 4-6 servings.
Originally published as Broccoli-Stuffed Potatoes in Bountiful Harvest Cookbook 1994, p51

Nutritional Facts

1 each: 344 calories, 10g fat (6g saturated fat), 38mg cholesterol, 536mg sodium, 51g carbohydrate (6g sugars, 5g fiber), 14g protein.

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • 3 cups chopped fresh broccoli, cooked
  • 1 cup chopped fully cooked ham
  • 4 to 6 baking potatoes, baked
  1. In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes. Yield: 4-6 servings.
Originally published as Broccoli-Stuffed Potatoes in Bountiful Harvest Cookbook 1994, p51

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sjmdam User ID: 4248228 13987
Reviewed Mar. 2, 2014

"this was a great mix perfect on the potatoe."

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