Think of baked potatoes as nature's mini casseroles: an edible dish that can hold up to a hearty stuffing. Russets have just the right balance to make a perfect twice-baked potato: enough starch to keep its structure, enough moisture to endure the double cooking. Make It a Meal: A tossed green salad with your favorite dressing will round out this meal.
Make Ahead Tip: Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave and serve.
- 4 medium russet potatoes
- 8 ounces 90%-lean ground beef
- 1 cup broccoli florets, finely chopped
- 1 cup water
- 1 cup reduced-fat cheddar, divided
- 1/2 cup reduced-fat sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 scallions, sliced
- Tip: Vegetarian variation: Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.
Pierce the potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
Meanwhile, brown the meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase the heat to high, add the broccoli and water to the skillet, cover and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup cheddar, the sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add the scallions and the potato mixture to the broccoli and meat; stir to combine.
Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
274 calories; 10g total fat; 6g total saturated fat; 52mg cholesterol; 514mg sodium; 24g carbohydrates; 2g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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