Meaty Stuffed Potatoes

3 potatoes (medium)
8 ounces turkey
chicken
beef
or pork
diced and cooked
1 cup broccoli (coarsely chopped)
1/2 cup onion (chopped)
1/2 cup carrot (thinly sliced)
3/4 cup water (hot)
3/4 cup non-fat milk
1 tablespoon flour
1/4 teaspoon black pepper
1/2 cup cheese
shredded low-fat

Wash your hands with soap and water.
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.

Fix it Fresh! Recipe Series
Kansas State University Research and Extension