Over Stuffed Potatoes

• 4 small potatoes
• 1 tablespoon flour
• 18 teaspoon nutmeg
• 1 cup low-fat milk
• 23 cup low-fat milk
• 1 cup reduced-fat extra sharp cheddar cheese
• 14 teaspoon salt
• 1 (10 ounce) package broccoli
• 3 slices turkey bacon

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

potatoes, flour, nutmeg, lowfat milk, lowfat milk, cheddar cheese, salt, broccoli, turkey bacon

Taken from www.food.com/recipe/over-stuffed-potatoes-311924 (may not work)