Think of baked potatoes as nature's mini casseroles: an edible dish that can hold up to a hearty stuffing. Russets have just the right balance to make a perfect twice-baked potato: enough starch to keep its structure, enough moisture to endure the double cooking. Make It a Meal: A tossed green salad with your favorite dressing will round out this meal.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

4 medium russet potatoes
8 ounces 90%-lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup 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

1. 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. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
2. 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.
3. 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.
4. 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.

NUTRITION INFORMATION: Per serving: 366 calories; 12 g fat (6 g sat, 4 g mono); 54 mg cholesterol; 41 g carbohydrate; 24 g protein; 5 g fiber; 535 mg sodium; 1,280 mg potassium.

Nutrition bonus: Vitamin C (70% daily value), Potassium (37% dv), Calcium (20% dv).


2 1/2 Carbohydrate Servings

Exchanges: 2.5 Starch, 3 lean meat

TIP: 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.

MAKE AHEAD TIP: Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave and serve.

These were great. Easy and filling.

Molly

I added some chicken broth the second time around because they were a little dry and they were much better. Roasted garlic is also very good.

Anonymous, fort collins, co

I love em. I can easily wrap them up and take them anywhere.

Anonymous, Milwaukee, WI

It was excellent - very good and filling. I cooked my potatoes in the oven instead of the microwave so it took a little longer but was well worth the wait.

Erin, Boston, MA

You can also substitute the ground meat w/chicken fajita meat and it is great also.

Tracy, Bonham, TX

My family loved these! My kids screamed for more!!

Renee

These potatoes are very good plus they are easy to make and low in calories. What more can you ask for. I would recommend these to anyone. Even my kids loved them.

Melissa, San Antonio, TX

So, I've just finished eating this and I thought that it was brilliant...though I did make a few changes. I used actual onions instead of green onions and I used barbeque sauce instead of sour cream. Also, I added about 4 tablespoons worth of tobasco sauce. It cost about 23 bucks and has 4 meals' worth. Try it, you won't be sorry.

Anonymous, Toronto

I made this for my family, and while it was very tasty, I did use a bit more sour cream because the mixture was a bit dry. We had quite a bit of leftover stuffing mix so the next day I used the leftovers to top some big portobello mushrooms, topped them with cheese, and baked them in the oven and those were awesome! The mushrooms even seemed to add some extra moisture to the stuffing and made it really tasty. I think next time we will skip stuffing it back into the potato skins and just use it to top the mushrooms. The kids did like the stuffing either way we did it though, so it's definitely a keeper recipe in our house!

Jennifer, New Bern, NC

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