Loaded Twice Baked Potato - adapted fro m EatingWell 2006
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 medium russet potatoes8 oz. lean ground beef (I use extra lean 96/4)1 cup broccoli florets, finely choped1 cup water1 cup shredded reduced fat cheddar cheese -divided1/2 cup greek yogurt (nonfat)1/2 tsp salt1/4 tsp pepper3 scallions sliced
Place potatoes in microwave and cook on medium (turning twice) until potatoes are soft (about 20 minutes) or use the potato setting on microwave
Brown meat in large skillet over medium heat. Transfer to Large bowl
Increase heat to high - add water and broccoli. cover and cook until tender 4-5 minutes. Drain broccoli add to meat.
Carefully cut off the top third of cooked potatoes; reserve tops for another use. CAREFULLY scoop out insides into a medium bowl Place potato shells in a small baking dish.
Add 1/2 cup Cheddar cheese, yogurt, 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 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.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user EJOLLES.
Brown meat in large skillet over medium heat. Transfer to Large bowl
Increase heat to high - add water and broccoli. cover and cook until tender 4-5 minutes. Drain broccoli add to meat.
Carefully cut off the top third of cooked potatoes; reserve tops for another use. CAREFULLY scoop out insides into a medium bowl Place potato shells in a small baking dish.
Add 1/2 cup Cheddar cheese, yogurt, 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 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.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user EJOLLES.
Nutritional Info Amount Per Serving
- Calories: 291.3
- Total Fat: 8.3 g
- Cholesterol: 52.5 mg
- Sodium: 278.1 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 3.0 g
- Protein: 25.5 g
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