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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Loaded Twice-Baked Potatoes Recipe

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This recipe for Loaded Twice-Baked Potatoes is from Calvary Christian Fellowship Ladies & Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium russet potatoes
8 oz 90%-lean ground beef or ground turkey
1 c. broccoli florets , finely chopped
1 c. water
1 c. reduced-fat Cheddar cheese
1/2 c. reduced-fat sour cream
1/2 tsp. salt
1/4 tsp. ground pepper
3 scallions (green onions), sliced
Directions:
Directions:
Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes.
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 skillet, 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 the insides out 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.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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