Nutritionist Jill Castle shows teens how to give their metabolisms a protein and vitamin boost when they’re needing a quick snack or meal!
Servings: 2 potatoes
What you need:
2 large Idaho potatoes
1 package broccoli–steam in the bag
Cheddar Cheese Sauce:
½ tablespoon butter
½ tablespoon flour
½ cup low fat milk
½ cup cheddar cheese (+ more as desired)
Pre-cooked turkey bacon, chopped into “bits”
Wash and dry potatoes; pierce with a fork several times. Cook potatoes in microwave oven on the “potato” setting, or for 6-8 minutes. Remove and set on a plate. Cook broccoli according to package directions. Chop the bacon or use kitchen scissors to cut into small bits. Meanwhile, make the cheddar sauce by melting the butter in a small saucepan. Add the flour, mixing with butter for about 2 minutes or until flour is browned. Slowly add milk, whisking as you go. Continue to whisk while the sauce thickens. When it is thick, add the cheese and continue to stir until melted through. Cut the potatoes down the middle and open them wide. Top with cooked broccoli, then cheese sauce, and bacon bits.