Sunday's Plate from the Idaho Potato Commission

Savory Stuffed Idaho® Spuds

Stuffed with fresh vegetables and lean turkey or ham, this delicious dish is a healthy, well-balanced meal packed into an Idaho® potato.

Yield: 4 servings

Ingredients

• 4 large Idaho® Potatoes, baked
• 1 1/2 cups fresh broccoli florets
• 1/2 cup sliced fresh mushrooms
• 1/4 cup sliced green onion
• 1/4 cup chopped sweet red pepper
• 1 cup fully-cooked lean turkey or lean ham (optional) diced
• 1/2 cup non-fat plain yogurt
• 1/4 cup skim milk
• 2 teaspoons cornstarch
• 1 teaspoon Dijon-style mustard
• 2 teaspoons grated Parmesan cheese
• Dash ground nutmeg

Directions

1. In a 1-quart microwave-safe casserole dish, combine broccoli, mushrooms, green onion, red pepper and 2 teaspoons water. Micro-cook, covered, on HIGH for 3 to 5 minutes or until vegetables are tender. Drain well.
2. Add the turkey or ham (if desired). Cook, covered, on HIGH 2 to 3 minutes or until heated through.
3. Stir together yogurt, milk, cornstarch, mustard and nutmeg. Add to broccoli mixture. Cook covered on HIGH 2 to 4 minutes or until mixture is thickened, stirring every 30 seconds.
4. Spoon over hot potatoes. Sprinkle with Parmesan cheese.

Estimated Nutritional Analysis per Serving:
349 cal, 1 g fat, 26 g protein, 59 g carbohydrate, 49 mg cholesterol, 164 mg sodium