Real Recipes From Real Home Cooks ®

loaded twice baked potatoes

(1 rating)
Recipe by
Lisa Wiltse
Pinckney, MI

one of my favorite ww comfort foods.

(1 rating)
yield 4 serving(s)

Ingredients For loaded twice baked potatoes

  • 4 md
    russet potatoes
  • 8 oz
    90% lean ground beef
  • 1 c
    broccoli florets, finely chopped
  • 1 c
    water
  • 1/2 c
    reduced fat sour cream
  • 1/2 tsp
    salt
  • 1/4 tsp
    freshly ground pepper
  • 3
    scallions

How To Make loaded twice baked potatoes

  • 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 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.
  • 5
    Makes 4 Servings (1 Potato Per Serving) Nutritional Info Per Serving: 274 calories; 10 g fat; 52 mg cholesterol; 24 g carbohydrates; 22 g protein; 2 g fiber; 514 mg sodium Points Plus+ 7 Per Serving

Categories & Tags for Loaded Twice Baked Potatoes:

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