Baked Potato with Cheesy Vegetables

potatoes on sheet pan

Makes 4 servings

Serving Size: 1 potato


  • 1 cup chopped broccoli
  • 1/2 cup chopped onion
  • 1/2 cup finely chopped carrots
  • 1 tablespoon margarine
  • 1 tablespoon flour
  • 3/4 cup fat-free milk
  • 1/2 cup shredded low-fat cheddar (or other low-fat) cheese
  • 4 potatoes


  1. Wash hands and surfaces.
  2. Scrub and bake potatoes in oven for 1 hour at 350°F or for 15 minutes in microwave.
  3. Chop vegetables on cutting board and cook in saucepan with a small amount of water until tender. Drain and set aside.
  4. In the saucepan, melt margarine and stir in flour.
  5. Slowly add milk while stirring.
  6. Continue stirring and cook until sauce thickens.
  7. Grate cheese and add to sauce, stir until melted.
  8. Add vegetables.
  9. Serve over hot baked potatoes.
  10. Refrigerate leftovers immediately.

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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