Loaded twice-baked potatoes
This deliciously hearty recipe pairs vegetables with dairy to satisfy hungry little tummies all year round!
4 medium russet potatoes
8oz lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup shredded cheddar cheese, divided
½ cup sour cream
½ tsp salt
¼ tsp freshly ground pepper
3 scallions, sliced
Ready in: 40min
- 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, for about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, 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 out the insides into a medium bowl. Place the potato shells in a small baking dish. Add ½ 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 ½ cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.
Make Ahead Tip: Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave and serve.
Recipe courtesy of eatingwell.com