Super Stuffed Potatoes

Super Stuffed Potatoes 1 Super Stuffed Potatoes 2

I know you’re all familiar with how awesome loaded baked potatoes are as side dishes.  Well, I’m here today to show you how awesome these super stuffed potatoes can be as a MAIN dish.  Yes, I guarantee one of these bad boys will fill you up!  And typically, with all the butter, sour cream, and cheese we add to loaded potatoes, they are far from healthy.  However, believe it or not, these are actually HEALTHY! Only 166 calories and 2 g of fat!

Most meals that consist of less than 200 calories will leave you just as hungry as if you’d never eaten.  That’s what makes these so great.  They are so filling without all the empty calories.  If you wanted a vegetarian option, you could easily just leave off the bacon and still have a really delicious meal.

Super Stuffed Potatoes

Yields: 8 servings

Serving Size: 1/2 a potato

Calories per serving: 166

Fat per serving: 2g

Super Stuffed Potatoes


  • 4 russet potatoes
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground nutmeg
  • Pinch + ¼ teaspoon salt
  • 1 2/3 cups milk (skim or 1%)
  • 1 cup shredded low-fat Cheddar cheese
  • 1 package (10 ounces) frozen chopped broccoli, thawed
  • 3 strips turkey bacon, cooked and chopped (I don't care for turkey bacon so I used the real stuff, but if you're counting calories, remember to account for the change)


  1. Preheat the oven to 425 degrees F.
  2. Pierce the potatoes several times with a fork. Place in the oven and bake for 1 hour, or until tender when pierced with a fork. Remove and leave the oven on.
  3. Meanwhile, in a small saucepan, combine the flour, nutmeg, and the pinch of salt. Gradually whisk in 1 cup of the milk until the flour dissolves. Cook, stirring, over medium heat for 5 minutes, or until thickened. Remove from the heat. Stir in the cheese until smooth. Set aside.
  4. Cut the potatoes in half lengthwise. Then, holding them with an oven mitt, scoop the flesh out into a bowl, leaving a ¼ inch shell. Place the shells on a baking sheet. Mash the flesh with a potato masher.
  5. Stir in the remaining 2/3 cup milk and 1/4 teaspoon salt until smooth. Spoon the potato mixture into the shells. Top with the broccoli, bacon, and cheese sauce. Bake for 10 minutes, or until heated through.

Source:  Prevention


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