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Loaded Twice-Baked Potatoes
Source: © EatingWell Magazine
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Rating: 4   Reviews: 3 See Reviews
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Active Time:  30 Minutes
Total Time:  40 Minutes
Yield:  4 servings
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.
RECIPE INGREDIENTS
4   medium russet potatoes
8 ounces  90%-lean ground beef
1 cup  broccoli florets, finely chopped
1 cup  water
1 cup  reduced-fat cheddar cheese, 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.
Loaded Twice-Baked Potatoes Recipe at Cooking.com
DIRECTIONS
Pierce 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 meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add 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, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add 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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Yield:  4 servings
Calories: 274
Fat. Total: 10g
Protein: 22g
Carbohydrates, Total: 24g
Fat, Saturated: 6g
Fiber: 2g
Cholesterol: 52mg
Sodium: 514mg
% Cal. from Fat: 33%
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Bev, WA Reviewed: 01/10/2009
Very Good, BUT . . .
. . . don't use soy cheese and soy sour cream like I did (I'm dairy intolerant); I'm sure it's much better with real dairy. Also, it's hard to keep the potato warm while you're working on it; next time, I'll substitute Italian turkey sausage for the ground beef, mix all the cheese in with the mixture (not on top), and cover it to cook in the oven for the last 15 minutes so it's warm throughout when served. One last suggestion: it's too much potato! Oh, and I didn't pre-cook the broccoli.
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