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Loaded Twice-Baked Potatoes

  Makes 4 servings
  Prep Time: 30 minutes
  Total Time: 40 minutes
  Ease of Preparation: Easy
 4 medium russet potatoes
 8 ounces 90%-lean ground beef 
 1 cup broccoli florets, finely chopped
 1 cup water
 1 cup shredded reduced-fat Cheddar cheese, divided
 1/2 cup reduced-fat sour cream
 1/4 teaspoon freshly ground pepper
 3 scallions, sliced 


1. Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes.

2. While potatoes are cooking, 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 pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream 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.

4. 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.

Nutritional Notes: per serving: 274 calories; 10 g fat (5 g sat, 4 g mono); 52 mg cholesterol; 24 g carbohydrates; 22 g protein; 2 g fiber; 214 mg sodium; 740 mg potassium.

Nutrition Bonus: Vitamin C (42% daily value), Zinc (27% dv), Potassium (21% dv), Calcium (19% dv).