It's amazing that I came up with a dinner that didn't have meat as a main dish. I wanted something warm and came across this potato recipe. It could be a side if you made it with smaller potatoes, but I chose to use large baking potatoes and make it the main item. We had it on a nice cool day and it was just what we needed to feel like it was actually fall here. Next time I may use more sour cream, but it was pretty good as is. Im entering it directly how the website states, with my variations included.Loaded Twice-Baked Potatoes (adapted from eatingwell.com)
4 medium russet potatoes (I used 2 large baking potatoes)
8 ounces 90%-lean ground beef, (I used 3 pieces of turkey bacon at 25 calories a piece)
1 cup broccoli florets, finely chopped
1 cup water (I used 1/2 cup water and 1/2 cup fat free low sodium beef stock)
1 cup shredded 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
4 medium russet potatoes (I used 2 large baking potatoes)
8 ounces 90%-lean ground beef, (I used 3 pieces of turkey bacon at 25 calories a piece)
1 cup broccoli florets, finely chopped
1 cup water (I used 1/2 cup water and 1/2 cup fat free low sodium beef stock)
1 cup shredded 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
Directions
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. (I pierced and then microwaved for 5 minutes. Put salt on the outside and wrap in foil, stick them in the oven for 45 minutes, turning half way through)
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. (I pierced and then microwaved for 5 minutes. Put salt on the outside and wrap in foil, stick them in the oven for 45 minutes, turning half way through)
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 pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat. (I put the turkey bacon in a frying pn by itself and cooked for about 5 minutes on high heat, turning half way through, menwhile steming the broccoli with water and beefstock. Chop both, set aside in same bowl.)
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 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. (I put back in the oven for about 5 minutes to melt everything)
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 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. (I put back in the oven for about 5 minutes to melt everything)
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