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.


  • 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


  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.
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Yield: 4 servings
Calories: 349
Sodium: 164 mg
Fat: 1 g
Protein: 26 g
Cholesterol: 49 mg

Photo Credit:
Elinor Ives
(Recipe Photo Contest Winner)

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