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Loaded Twice-Baked Potatoes

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (99 Ratings): 4 out of 5 stars

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Ingredients

  1. 4 medium russet potatoes
  2. 8 ounces 90%-lean ground beef
  3. 1 cup broccoli florets, finely chopped
  4. 1 cup water
  5. 1 cup reduced-fat Cheddar cheese, divided
  6. 1/2 cup reduced-fat sour cream
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon freshly ground pepper
  9. 3 scallions, sliced

Nutrition Info

Per Serving

  • Calories: 356 kcal
  • |
  • Carbohydrates: 42 g
  • |
  • Dietary Fiber: 6 g
  • |
  • Fat: 8 g
  • |
  • Protein: 26 g
  • |
  • Sugars: 2 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. 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.)
  2. 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.
  3. 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.
  4. 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.

Yield: 4 servings

3. Still Hungry?

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.

Notes:

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.

Make Ahead Tip

Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave and serve.

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13 reviews

Most Helpful Reviews

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  • Before...

    Skyler - November 5, 2007 02:18:25 PM PST
    ...I've been making a variation of this dish for years!

    Instead of sour cream and cheese, try low-fat ranch dressing mixed in with chicken (instead of beef), and seasoning salt on top before being rebaked.

    Cut down on the fat and oil, and still get the same protein. It's a win win, and a great taste, along with a good variation on the same dish. You could cook it twice in a week and it'd still feel new.

    6 of 8 found this review helpful.

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  • amazing

    journey_homes - August 6, 2007 03:54:09 PM PST
    amazing... try using some bacon in there instead of ground beef.

    3 of 5 found this review helpful.

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  • Tasty

    TMJ - January 16, 2008 10:39:48 PM PST
    Baked potatoes are awesome! its so delicious specially when you put toppings on, it would really hit the spot! This is the recipe I made for the culinary class and I got an A! I baked it and I'm only 11 years old!

    1 of 2 found this review helpful.

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  • AWSOME

    phoenix - September 20, 2008 01:51:54 PM PST
    love these potatoes easy to make, delicious. i use fritos jalapeno melted cheddar on the top it gives it a good taste. one of my husband's fav. food

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  • Love this one

    tamaraworman - September 15, 2008 08:45:01 AM PST
    I love this recipe! It comes together really fast and goes perfect with a salad. It also heats up really well, so I always make extra for lunches.

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