How to Make Low-Fat Veggie Bechamel Stuffed Potatoes

  • on July 7, 2018

Veggie Béchamel Stuffed Potatoes

A Low-Fat, Low Cholesterol Recipe


This is a Lebanese Recipe inspired by one of our famous nutritionists and chefs. The recipes uses low-fat yellow cheese and low-fat powder milk. The Béchamel sauce is enhanced with ground nutmeg and white pepper. For the vegetables, we use green peas, carrot dices, and red pepper; all flavored with dry Basil, Ground Cinnamon, Dry Parsley, pepper and salt.

Before we bring the potatoes and stuffing together and bake them, we soak the potatoes in water and lemon juice, and microwave them for 12 minutes. That method infuses the roots with a citrus kick while softening the flesh, impeding a dry outcome at baking.

I usually prepare this for BBQs. I found them nicer and tastier than throwing potatoes on the grill. You can prepare them ahead of time, and bring them together and start baking 20 minutes before the grilling starts. A good salad (I recommend the Fattoush) with these potatoes and the grill meats make an awesome BBQ lunch or dinner for you and your guests.

To your good health, enjoy!


Veggie Stuffed Potatoes

Low-Fat, Low-Cholesterol

Course Side Dish
Cuisine Lebanese
Keyword Carrots, Cinnamon, Cornstarch, Dry Basil, Dry Parsley, Green Peas, Healthy Vegetarian Recipes, Nutmeg, Potatoes, Powder Milk, Red Pepper, Shredded Yellow Cheese, White Sauce
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5 people


  • 5 Potatoes (medium) - Unpeeled washed and dried with a kitchen towel
  • 2 tbsps Lemon Juice
  • 1 cup Water
  • 1/4 cup Shredded Yellow Cheese Low-Fat

For the White Sauce

  • 3 tbsps Powder Milk Low-fat
  • 1/2 tsp Salt
  • 1 dash White Pepper
  • 1 dash Nutmeg
  • 1 1/2 tbsps Corn Starch

For the Stuffing

  • 50 gr Green Peas in can
  • 50 gr Carrot dices in can
  • 1 tbsp Red Pepper chopped thinly
  • 1/4 tsp Salt
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Pepper
  • 1/4 tsp Dry Parsley
  • 1/4 tsp Dry Basil


Preparing the Potatoes

  1. Cut lengthwise the potatoes in two. With a tablespoon, cave the center into a hole of 3 cm wide and about 1-2 cm in depth.

    Place them in a glass pan. Mix the the lemon juice with 1 cup of water, and pour them on and around the potatoes. Cover the pan and microwave them for 12 minutes.

    Move the potatoes into a sieve for the liquid to drain out, and set aside.

Preparing the White Sauce

  1. In a casserole, mix all the ingredients of the White Sauce, then turn on the heat to medium and stir continuously until it starts solidifying a little. Divide the Sauce in two bowls.

    Preheat the oven at 475 F or 250 C.

Preparing the Stuffing

  1. Under running water, wash well the Peas and Carrots and set them in a sieve.

    In a separate large bowl, bring together all the ingredients of the Stuffing. Pour on 1 bowl of Sauce, and mix nicely and well. 

    With a tablespoon, fill the potatoes' holes with the Stuffing, and arrange them in a non-stick baking pan. Pour all over the 2nd bowl of sauce.

    Drizzle the shredded cheese over the potatoes, and place the pan in the oven for 10 minutes.

    Remove and serve at once. Enjoy!

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