Nutrition per serving may change if servings are adjusted.
4 medium russet potatoes
1 cup low-fat milk, divided
2 tablespoons all-purpose flour
2 ounces sharp Cheddar cheese, shredded ( ½ cup)
1 cup cooked small broccoli florets
Salt & cayenne pepper, to taste
Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
Heat ¾ cup of the milk in a small saucepan over medium heat until steaming, about 4 minutes.
Stir together flour and the remaining ¼ cup milk in a cup until smooth. Add to the hot milk, stirring constantly until the mixture boils and thickens. Remove from heat and stir in cheese. Season with salt and cayenne.
Distribute broccoli over the baked potatoes, top with the cheese sauce and serve.
267 calories;6 g fat(4 g sat); 4 g fiber; 44 g carbohydrates; 10 g protein; 76 mcg folate; 18 mg cholesterol; 5 g sugars; 0 g added sugars; 845 IU vitamin A; 33 mg vitamin C; 213 mg calcium; 2 mg iron; 213 mg sodium; 1,080 mg potassium
Vitamin C (55% daily value), Calcium (21% dv)