Directions

1. 1

   Wash your hands thoroughly with soap and warm water. Scrub the potatoes under running water to remove any dirt, and trim away any blemished spots on the skin.

2. 2

   Cut each unpeeled potato in half lengthwise. In a covered saucepan, add just enough water to cover the potato pieces.

3. 3

   Bring the water to a boil, then reduce heat and simmer covered until the potatoes are fork-tender, about 15 to 20 minutes. Drain well and set aside to cool slightly.

4. 4

   While the potatoes cook, spray a large skillet with non-stick cooking spray and place over medium heat. Add the cooked turkey, broccoli, onion, carrot, and hot water to the skillet.

5. 5

   Bring the mixture to a boil and cook until all the vegetables are fork-tender, about 5 minutes. Reduce the heat to low.

6. 6

   In a jar with a tight-fitting lid, combine the skim milk, flour, and black pepper. Seal the lid and shake vigorously until the flour is completely dissolved and the mixture is smooth.

7. 7

   Pour the milk mixture into the meat and vegetable skillet, stirring constantly until well blended. Cook over low heat for about 5 minutes, stirring frequently, until the sauce thickens enough to lightly coat the back of a spoon.

8. 8

   Stir in the shredded low-fat cheese until fully incorporated and melted into the sauce.

9. 9

   To serve, place 2 potato halves on each plate. Lightly mash the center of each potato half and spoon approximately one-third cup of the meat mixture over the top.

10. 10

    Refrigerate any leftovers in an airtight container within 2 hours of cooking.