Over Stuffed Potatoes

“NOTE: FOR "NEWLY DIAGNOSED DIABETICS" IN MODERATION STARCHES ARE GOOD. USE COMMON SENSE WHEN PLANNING YOUR MEALS. YOU SHOULD NOT CUT OUT STARCHES TOTALLY. IF YOU SHOULD EAT A SMALL PORTION OF STARCH EARLY IN THE AFTERNOON, IF NOT A SMALL PORTION IS FINE IN THE EVENING. PICK A SMALL POTATOE NOT ONE THAT'S THE SIZE OF A FOOTBALL. NEWLY DIAGNOSED: SUB LOW FAT DAIRY AND MAKE YOUR OWN ADJUSTMENTS. DON'T REVIEW A RECIPE WITHOUT RESEARCH AND COMMON SENSE. Starches are good for diabetics, it's really a matter of what they are paired with for a meal. These are great with a protein (chicken or fish even broiled or grilled meats. Serve a nice green salad along side this dish and you have a great filling meal. Cook time includes prep time.”
1hr 10mins

Ingredients Nutrition


  1. Thaw and drain your broccoli and chop. Cook your bacon until crisp and crumble.
  2. Preheat oven to 425. Pierce potatoes several times with a fork. Place in oven and bake for 1 hour or until tender.
  3. Meanwhile, in small saucepan, combine the flour ground nutmeg. Gradually whisk in 1 cup of the milk until the flour dissolves. Cook, stirring over medium heat for 5 minutes or until thick. Remove from heat. Stir in the cheese until smooth and set aside.
  4. Make sure you use oven mitts to hold the hot potatoes and cut in half lengthwise. Scoop the flesh out into a bowl, leaving about a 1/4" shell. Place the shells on a baking sheet coated with cooking spray. Mash the flesh (which you removed) with a potato masher. Stir in the remaining 2/3 cup milk and the salt (to taste) until smooth. Spoon the potato mix into the shells. Top with the broccoli, bacon and cheese sauce. Bake for 10 minutes or until heated through.

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