Food Lion
Recipes courtesy of Eating Well.
Loaded Twice-Baked Potatoes
Potatoes are one of the great comfort foods, especially when stuffed with a satisfying mixture of lean ground beef and broccoli florets plus reduced-fat sour cream and Cheddar cheese. Add a tossed salad and you have a healthy and hearty meal that will leave you feeling good.
Makes 4 servings
Active Time:30 minutes
Total Time:40 minutes
Ease of Preparation:Easy
Nutrition Information:Per serving: 274 calories; 10g fat (5g sat, 4g mono);
52mg cholesterol; 24g carbohydrate; 22g protein; 2g fi ber; 514mg sodium; 740mg potassium
Nutrition Bonus:Vitamin C (42% daily value), Zinc (27% dv), Potassium (21% dv), Calcium (19% dv)
You will need
- 4 medium russet potatoes
- 1/2 cup reduced-fat sour cream
- 8 ounces 90%-lean ground beef
- 1/2 teaspoon salt
- 1 cup broccoli florets, finely chopped
- 1/4 teaspoon freshly ground pepper
- 1 cup water
- 3 scallions, sliced
- 1 cup shredded reduced-fat Cheddar cheese, divided
Directions
- 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. (Or use the "potato setting" on your microwave and cook according to the manufacturer's directions.)
- 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 pan, cover, and cook
- 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, 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.
© 2009 Eating Well, Inc., Photos by Ken Burris
