Twice-Baked Potatoes

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Twice-Baked Potatoes
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Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 medium russet potatoes
  • 8 ounces 90%-lean ground turkey
  • 1 cup broccoli florets, finely chopped
  • 1 cup water
  • 1 cup shredded reduced-fat Cheddar cheese, divided
  • ½ cup reduced-fat sour cream
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground peppe
  • r3 scallions, sliced
Instructions
  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.
  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 pan, 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 out the insides into a medium bowl. Place the potato shells in a small baking dish. Add ½ 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 ½ cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.
Nutrition Information
Calories: 309 Fat: 12 Carbohydrates: 24 Sugar: 1 Sodium: 613 Fiber: 2 Protein: 26

 

 

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