Stuffed Potatoes w/ Broc, Cheese, and Bison
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 259.3
- Total Fat: 6.0 g
- Cholesterol: 40.5 mg
- Sodium: 237.5 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 2.5 g
- Protein: 23.2 g
View full nutritional breakdown of Stuffed Potatoes w/ Broc, Cheese, and Bison calories by ingredient
Number of Servings: 8
Ingredients
-
4 Russet potatoes
1 cup chopped fresh broccoli
1/2 cup grated Cheddar Soya Kaas
1lb 96% lean ground bison or grass-fed beef
1/2 cup low fat sour cream
Tony Chachere's or salt/pepper
Directions
Bake potatoes in microwave or oven, whichever you have time for. Slice off the top third of the potatoes to make a "bowl" out of the bottom. Scoop out the potato from the tops as well as from the bodies, leaving a 1/4" thickness to ensure structural integrity.
Mash the potato together with the sour cream and soy cheese, season and set aside.
Cook the meat in a large non-stick skillet then transfer to a bowl. Drain any fat from the pan, then add the broccoli and 1/2 cup water. Cover and allow to simmer till broccoli is bright green and still tender-crisp. Drain and add to meat, then add meat and broccoli to potato mixture and combine. Scoop the filling into the potato shells and sprinkle with paprika if you want to be fancy, then broil for a few minutes, just to brown the tops.
Number of Servings: 8
Recipe submitted by SparkPeople user STEPHISVENUS.
Mash the potato together with the sour cream and soy cheese, season and set aside.
Cook the meat in a large non-stick skillet then transfer to a bowl. Drain any fat from the pan, then add the broccoli and 1/2 cup water. Cover and allow to simmer till broccoli is bright green and still tender-crisp. Drain and add to meat, then add meat and broccoli to potato mixture and combine. Scoop the filling into the potato shells and sprinkle with paprika if you want to be fancy, then broil for a few minutes, just to brown the tops.
Number of Servings: 8
Recipe submitted by SparkPeople user STEPHISVENUS.