Idaho Potato Supreme

This loaded baked potato swaps the usual sour cream and bacon for a creamy vegetable-and-turkey-ham sauce that’s genuinely lighter without tasting like it. Broccoli florets, sliced mushrooms, red bell pepper, and green onions get steamed in the microwave, then coated in a yogurt-based sauce thickened with cornstarch.

The sauce is the clever part. Nonfat yogurt and skim milk mixed with cornstarch, Dijon mustard, and a dash of nutmeg create something that tastes rich and creamy but isn’t hiding a stick of butter. Stirring every 30 seconds while it thickens in the microwave prevents lumps and ensures an even, velvety consistency.

Turkey ham adds protein and a salty, smoky note without the fat of regular ham or bacon. It heats through quickly in the microwave after the vegetables are done. Spoon it all over a hot, split baked Idaho and finish with grated Parmesan for a salty, sharp bite on top.

Pro Tips

• Use large Idaho russet potatoes for the fluffiest baked potato base. They’re starchier than other varieties and split open beautifully
• Stir the sauce frequently during the last microwave stage. Yogurt-based sauces can separate if overheated, and constant stirring keeps it smooth
• The cornstarch needs the full cooking time to activate. If the sauce seems thin, give it another 30 seconds
• Prep the sauce while the potatoes bake to have everything ready at the same time

Variations

• Replace turkey ham with diced cooked chicken breast for a different protein
• Add a handful of shredded cheddar melted into the sauce for a cheesier version
• Use cauliflower florets in place of broccoli for a milder vegetable base