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Baked Potato Cheese
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» 6 medium potato » 8 ounces cheddar cheese, grated » 1/2 teaspoon garlic salt » 1/4 teaspoon pepper » 1/2 teaspoon salt » 1/4 cup cooking oil, or as needed Wash potatoes but do not peel. Cut into 1/8-inch slices. Lay on greased cookie sheet, overlapping one another until full. Sprinkle grated cheese over potatoes then sprinkle with the garlic salt, pepper and salt. Pour cooking oil over all. Put in 350 F. oven and cook until cheese is melted and potatoes are done. Cook about 20 minutes or more. Serving Size: 6 - Serve hot Baked Potatoes With Broccoli and Cheese 6 (8 oz.) baking potatoes 1/2 c. plain non-fat yogurt 3 tbsp. minced onion 1/8 tsp. salt 1/8 tsp. ground white pepper 5 c. chopped fresh broccoli, about 1 3/4 lbs. 2 tsp. reduced-calorie butter 2 tbsp. cornstarch 1 tbsp. + 1 tsp. cold water 2/3 c. canned low-sodium chicken broth, undiluted 2/3 c. skim milk 3/4 c. (3 oz.) 40% less fat shredded cheddar cheese 1/8 tsp. paprika Wash potatoes, bake at 475 degrees for 45 minutes or until done. Let cool to touch. Cut a 1" lengthwise strip from top of each potato; carefully scoop out pulp, leaving shells intact. Combine potato pulp, yogurt and next 3 ingredients in a medium bowl. Beat at medium speed of an electric mixer until light and fluffy; spoon into shells. Bake at 475 degrees for 20 minutes or until thoroughly heated. Cook broccoli, covered, in a small amount of boiling water 10 minutes or until crisp-tender. Drain and pat dry with paper towels; set aside. Melt butter in a heavy saucepan over low heat. Dissolve cornstarch in water and add to butter, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheese; stir until cheese melts. Stir in broccoli and cook over low heat until thoroughly heated. Spoon equal amounts of broccoli mixture over hot potatoes. Sprinkle with paprika. Serves 6. Source: cooks |
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