Meaty Stuffed Potatoes

• 3 russet potatoes
• 8 ozturkey ham, or use cooked chicken, beef, or pork
• 1 cupbroccoli, coarsely chopped
• 1/2 cupyellow onion, chopped
• 1/2 cupcarrot, thinly sliced
• 3/4 cupwater
• 3/4 cupmilk
• 1 tbspall-purpose flour
• 1/4 tspblack pepper
• 1/2 cupshredded cheese, shredded

quantities scale with servings

Method

1. 1

   Wash your hands with soap and water.

2. 2

   Scrub potatoes. Remove any bad spots. Do not peel. Cut each in half, lengthwise.

3. 3

   In a covered saucepan, boil potatoes in just enough water to cover the pieces. When they are fork-tender (about 15 to 20 minutes), remove from heat and drain. Set aside. (Note: you can also pierce whole potatoes with a knife or fork in several places and cook in microwave without water until fork tender, then cut each in half, lengthwise).

4. 4

   Meanwhile, in a large skillet sprayed with non-stick cooking spray, combine cooked meat, broccoli, onion, carrots and water.

5. 5

   Boil until vegetables are fork tender - about 5 minutes. Reduce heat to low.

6. 6

   In a jar with a tight fitting lid, combine milk, flour and pepper. Shake well.

7. 7

   Stir flour mixture into meat mixture until well blended.

8. 8

   Stir in cheese. Cook over low heat about 5 minutes longer or until sauce thickens, stirring frequently.

9. 9

   To serve, place 2 potato halves on each plate and mash the middle somewhat. Spoon about one third cup of the meat mixture over each potato half

10. 10

    Cover and refrigerate leftovers within 2 hours.