Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Rainbow Sandwich
This Biggest Loser Resort sandwich is proof that vegetarian is far from boring.
Home 
Recipes
Recipes
Broccoli and Cheese Potatoes
Perfect for lunch or a light dinner
Exchanges: 1 serving = 1 vegetable, 1 high fat meat, 1 1/4 bread and 1/2 fat.
Yield: Serves 4 (1/2 potato per serving)
Ingredients
- 2 baked potatoes
- 2 tsp. margarine
- 2 tsp. cornstarch
- 1/2 c. skim milk
- 1/8 tsp. dry mustard
- 4 oz. cheddar cheese, grated
- 2 c. cooked broccoli
Instructions
Bake potatoes until done.
Cook broccoli in salt water until tender
Melt margarine in saucepan
Add cornstarch, milk and dry mustard; cook until thick
Then stir in cheese until it melts
Stir in broccoli
Split potatoes, fluff inside with a fork, and top each half with broccoli mixture
For a professional touch, broil potato halves until cheese browns
May also substitute non-fat evaporated milk for a creamier texture
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!