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.
| Prep Time: | 30 minutes |
| Ready in: | 40 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| 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 | |
Recipe 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.
Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave and serve.
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.
Health Advantages: low calorie, low cholesterol, high potassium, high calcium.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 366 cal | Carbohydrate Servings: | 2 1/2 | |||||
| Carbohydrates: | 5 g | Dietary Fiber: | 5 g | Cholesterol: | 54 mg | |||
| Fat: | 12 g | Sodium: | 535 mg | Saturated Fat: | 6 g | |||
| Protein: | 24 g | Potassium: | 1280 mg | Monounsaturated Fat: | 0 g | |||
| Nutrition Bonus: | Vitamin C (70% daily value), Potassium (37% dv), Calcium (20% dv). | |||||||
| Exchanges: | 2.5 starch, 3 lean meat | |||||||
Member Comments On...
Loaded Twice-Baked Potatoes
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Love this.I'm preparing this for tomorrow night dinner.
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this looks delicious.
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This is a delicious recipe. My wife or husband and youngsters and I liked it. I have done an vegetarian edition, but not with the meat alternate, I place into use supplemental broccoli. You don't skip the butter or cream that is in a standard twice baked recipe.
Pros: You can play with the recipe to your liking
Cons: It quite often demands a bit of time, at least when you use the vegetarian (increased broccoli) edition
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