All-dressed Cheddar-stuffed potatoes
This is the All-dressed Cheddar-stuffed potatoes recipe.
- Prep: 15 min
- Cooking: 20 min - 25 min
Ingredients
- 4 hot baked Goldrush or russet potatoes
- 2 cups (500 mL) Canadian Medium Cheddar grated, divided
- 1 cup (250 mL) hot béchamel sauce homemade or store-bought
- 1 cup (250 mL) cooked broccoli chopped
- 1 cup (250 mL) cooked ham, turkey or chicken chopped
- Salt and freshly ground pepper
- Homemade béchamel sauce
- 2 tbsp (30 mL) butter
- 2 tsp (30 mL) flour
- 2 cups (500 mL) milk
- Pinch of ground nutmeg
- Salt and freshly ground pepper
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Preparation
Preheat oven to 350°F (180°C).
Cut potatoes in half lengthwise.
Scoop out centres into a bowl, leaving a ¼˝ (0.5 cm) shell.
Stir half the cheese into hot béchamel sauce and let melt.
Coarsely chop potato and add to sauce. Stir in broccoli, turkey, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese.
Bake in the oven for 15–20 minutes; serve.
Homemade béchamel sauce
Yield: 1 cup (250 mL)
In a saucepan over medium heat, melt butter and stir in flour to create a roux.
Gradually whisk in milk and add nutmeg, salt and pepper.
Bring to a boil, stirring frequently. Lower the heat and let simmer for 3–4 minutes.
Tips
Nutritional information
Per serving| Energy: | 297 Calories |
| Protein: | 17 g |
| Carbohydrate: | 25 g |
| Fat: | 14 g |
| Fibre: | 2.1 g |
| Sodium: | 270 mg |
| Energy: | 126 Calories |
| Protein: | 4 g |
| Carbohydrate: | 9 g |
| Fat: | 8 g |
| Fibre: | 0.1 g |
| Sodium: | 97 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 14 % / 149 mg |
| Phosphorus: | |
| Riboflavin: | 15 % |
| Vitamin A: | 12 % |
| Vitamin B12: | 31 % |
| Vitamin B12: | 33 % |
| Vitamin B6: | 31 % |
| Vitamin C: | 31 % |
| Vitamin D: | 32 % |
