1.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
NUTRITION INFORMATION
-Calories: 356 kcal
-Carbohydrates: 42 g
-Dietary Fiber: 6 g
-Fat: 8 g
-Protein: 26 g
-Sugars: 2 g
2.COOKING 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.
Yield: 4 servings
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