Potatoes are one of the great comfort foods, especially when stuffed with a satisfying mixture of lean ground beef and broccoli florets plus reduced-fat sour cream and Cheddar cheese. Add a tossed salad and you have a healthy and hearty meal that will leave you feeling good.

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006

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Recipe Summary

total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

  • 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.

Tips

Make Ahead Tip: Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave and serve.

Vegetarian variation: Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.

No microwave? No problem: Preheat oven to 400°F. Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 45 to 60 minutes. Fill the potato as directed and bake the stuffed potatoes on a foil-lined baking sheet until the filling is hot, about 15 minutes.

Nutrition Facts

309 calories; protein 26g 52% DV; carbohydrates 24.1g 8% DV; dietary fiber 2.2g 9% DV; sugars 1.4g; fat 12.1g 19% DV; saturated fat 6g 30% DV; cholesterol 67.5mg 23% DV; vitamin a iu 821.8IU 16% DV; vitamin c 25.4mg 42% DV; folate 45.5mcg 11% DV; calcium 189.8mg 19% DV; iron 3.1mg 17% DV; magnesium 53mg 19% DV; potassium 791.6mg 22% DV; sodium 612.7mg 25% DV; thiamin 0.2mg 15% DV.
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Reviews (53)

Read More Reviews
53 Ratings
  • 5 star values: 45
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/31/2011
Anonymous in Toronto - I'm confused (doesn't take a lot to confuse me though)... what in this recipe cost 23 to make? The most expensive part of the recipe was the 8 oz of ground beef and I got 94% lean for 4.25 a pound. I loved using the mushrooms rather than stuffing the potatoes back in their jackets. Mushrooms are a wonderfully quiet taste that gives it that extra bit of texture. Thanks for the recipe. Pamrojo Atlanta GA Read More
Rating: 5 stars
10/30/2011
I skipped the ground beef using sauted onion and zuccini along with broccoli. It was a wonderfull lunch. Read More
Rating: 3 stars
10/01/2012
Good Survival Food I made these last night with some changes. First I baked the potatoes in the oven for 45 minutes because whenever I microwave potatoes they get a dry tough skin and I wanted them to be nice and crispy. Second I'm lactose intolerant so instead of sour cream I flavored them with minced garlic onion powder and chicken broth for moisture. They were pretty good but not spectacular. My SO said they made good survival food--an option to remember when you're snowed in and all you have is a sack of potatoes and a pound of ground beef and frozen veggies in the freezer (or a bottle of bacon bits if you're really unprepared). Since this recipe can be made with simple staples that keep well I'll file it away for the long stretch between December and March when it's tough to get to the grocery store. Read More
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Rating: 5 stars
10/31/2011
This dish actually looked better than it tasted. It tasted much like a mushy casserole with little flavor and texture. Marie Johnson San Antonio TX Read More
Rating: 5 stars
10/30/2011
You can use mushrooms instead of the ground beef and definitely add more broccoli. Scoop out the potato out of the top third and add it to your mixture. I will add tomatoes or salsa next time too! Read More
Rating: 5 stars
10/31/2011
This works just as good with the soy beef crumbles. Thanks! Britt Kamloops BC Read More
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Rating: 5 stars
10/30/2011
Using a microwave isnt unhealthy its a means to cooking certain things it is WHAT you cook in the microwave that can be unhealthy. This was a great meal and the microwave made it way too easy and convenient if your in a hurry. My kids asked for seconds and it was an awesome way to get them to eat more veggies! Read More
Rating: 5 stars
10/31/2011
I agree with the person who used chicken broth to add some extra moisture. Plain non-fat yogurt is also a good thing to use when you need some extra moisture without fat and calories. Have not trie it but I would imagine black beans would be good in this for those who do not eat meat or for anyone really. This is a good way to eat the skin of the potato as I have read that is where so many of the nutrients are. I am curious if anyone has tried with sweet potatoes??? dottie Denver CO Read More
Rating: 5 stars
02/23/2012
I loved this recipe and my family wants them again! I served it with a side wedge salad. I even doubled the recipe but most of us only ate 1 potato because they're so filling. My only complaint was the filling was a bit dry but I added a dollop of extra sour cream on the top and that fixed it. There was also a lot of filling left but I put it in the refrigerator. Pros: Easy filling delicious Read More
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