Meaty Stuffed Potatoes

Ingredients

• 3 adet orta boy patates, yıkanmış ve boylamasına ikiye bölünmüş · 266 kcal
• 225 gr pişmiş hindi göğsü, küp doğranmış · 641 kcal
• 1 su bardağı brokoli, iri kıyılmış · 24 kcal
• Yarım su bardağı yemeklik doğranmış soğan · 23 kcal
• Yarım su bardağı havuç, ince dilimlenmiş · 19 kcal
• 3/4 su bardağı sıcak su
• 3/4 su bardağı yağsız süt · 70 kcal
• 1 yemek kaşığı un · 17 kcal
• Çeyrek çay kaşığı karabiber
• Yarım su bardağı rendelenmiş az yağlı peynir · 35 kcal
• Yapışmaz pişirme spreyi

Method

1. Boil the halved potatoes in a covered saucepan with enough water to cover them for 15 to 20 minutes until fork-tender, then drain and set aside. (Alternatively, microwave whole pierced potatoes until tender, then halve).
2. In a large skillet sprayed with cooking spray, combine the cooked turkey, broccoli, onion, carrots, and hot water; boil over medium heat for about 5 minutes until the vegetables are tender, then reduce heat to low.
3. In a small jar with a tight lid, shake the milk, flour, and black pepper together until smooth, then stir this mixture and the shredded cheese into the skillet.
4. Cook over low heat for about 5 minutes, stirring frequently, until the cheese melts and the sauce thickens.
5. To serve, place two potato halves on each plate, mash the centers slightly with a fork, and spoon the warm meat and vegetable mixture over them.

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