Loaded Twice Baked Potatoes

By Tonya_Speed

NUTRITION per serving: 296 Calories; 5g Fat; 16g Protein; 19g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 237mg Sodium. Exchanges: 1 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 6

Ingredients

• 4 medium russet potatoes
• 1/2 pound 95% lean ground beef
• 1 cup broccoli florets, finely chopped
• 1 cup water
• 1 cup shredded low fat Cheddar cheese, divided
• 1/2 cup low fat sour cream
• 1/4 teaspoon black pepper
• 3 green onions, sliced

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Pierce potatoes all over with a fork; place in microwave oven and cook on MEDIUM, turning once or twice, until soft, about 20 minutes. Meanwhile, in a large skillet with a tight-fitting lid over medium-high heat, brown meat, stirring often, about 3 minutes; transfer to a large bowl. Raise skillet heat to high, add broccoli and water; cover and cook until tender-crisp, 3 to 4 minutes; drain and rinse with cold water; add to the meat. Carefully cut off the top third of the cooked potatoes (reserve the tops for another use) and scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. To the potato insides, add 1/2 cup of Cheddar, the sour cream and the pepper; mash with a fork or potato masher. Add the sliced green onions and the potato mixture to the broccoli and meat; carefully stir to combine then evenly divide the mixture among the potato shells; top with remaining 1/2 cup of cheese. Microwave on HIGH until fillings are hot and cheese has melted, 2 to 4 minutes.

SERVING SUGGESTION: A big spinach salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Make sure sour cream is gluten free.