Ingredients
- 4 potatoes (large russet baker potatoes)
- 8 ounces lean ground beef,
- 1 cup broccoli florets, finely chopped and steamed lightly)
- 1 cup shredded reduced-fat cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 green onion, sliced
How to Make
-
Step 1: 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.
-
Step 2: Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 10 minutes. Mix in broccoli to the meat.
-
Step 3: Carefully cut off the top third of the cooked potatoes. Scoop out the insides into a medium bowl. Place the potato shells in a small microwave safe dish.
-
Step 4: Add 1/2 cup cheddar, sour cream, salt and pepper to the potato mixture and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
-
Step 5: Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese.
-
Step 6: Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.