Thursday, January 28, 2010

Stuffed Baked Potatoes

Here's a quick weeknight dinner idea. To top the baked Yukon Gold potatoes, I used shredded Poached Chicken that I had frozen a few weeks ago and thawed overnight in the fridge, steam-in-a-bag broccoli florets, and a simple cheese sauce (recipe follows). A few crumbles of bacon was the perfect topper. To bake the potatoes, just poke holes in them with a fork and bake at 400° for 1 hour—simple and easy! (Note: Publix now sells their own brand of this steam-in-a-bag vegetables that are $1 cheaper than the name brand.) Enjoy!

Cheese Sauce
This makes enough for 2 to 3 servings.
1 Tbsp. butter
1 Tbsp. flour
1 cup skim milk
1 cup shredded Cheddar cheese
Salt and pepper

1. Melt butter in a skillet; stir in flour, and cook for 1 minute. Gradually whisk in milk, whisking often, until mixture becomes smooth and thickens. Stir in cheese until it melts; stir in salt and pepper to taste. Serve immediately.

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