Loaded Twice-Bake Potato

L
This is a give away recipe that comes from my friend Darbye. This recipe is similar to one I have, called twice baked potato just minus the ground beef and broccoli. They tasted great and I liked it because it gave me another way to cook ground beef.

Loaded Twice-Baked Potatoes (with ground beef)

4 medium russet potatoes
8 ounces 90%-lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup shredded reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 green onions, sliced (I used yellow once again instead)


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. (Or use the “potato setting” on your microwave and cook according to the manufacturer’s directions.)
I placed the potato in the oven and cooked for 1 hour without tinfoil instead.

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 potato's in half. 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 onions 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.
Once again I put potato in oven at 350 for 10-15 minutes instead of microwave