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.

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 (see Variation)
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 scallions, sliced

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.)
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.

NUTRITION INFORMATION: Per serving: 274 calories; 10 g fat (5 g sat, 4 g mono); 52 mg cholesterol; 24 g carbohydrate; 22 g protein; 2 g fiber; 514 mg sodium; 740 mg potassium.
Nutrition bonus: Vitamin C (42% daily value), Zinc (27% dv), Potassium (21% dv), Calcium (19% dv).
2 1/2 Carbohydrate Servings
Exchanges: 2 1/2 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

My family loved this recipe! I did change it a little, however. I omitted the beef and used crumbled bacon instead and then added about 1/2 cup of ranch dressing. I may try adding some sauted mushrooms next time. This recipe is a keeper!

Megan, AR

The oven was already on, so I wrapped the potatoes in foil and baked @ 375 for 1.5 hours. Then substituted greek yogurt for the sourcream, then put back in the oven @ 425 for 20 min. Finally I topped them with the remaining cheese and returned them to the oven for 5 more min. Delish!!! Will definitely do again.

BK, Seattle, WA

I realized I didn't have any broccoli in the house so I decided to try a more mexican style by using green peppers and black to the mix INSTEAD of broccoli and scallions. Turned out great. However, I never thought of stuffing a potato and I don't know why! Thanks, Britt

Brittany, Kamloops, BC

This works just as good with the soy beef crumbles. Thanks!

Britt, Kamloops, BC

We used ground chicken and it was excellent and surprisingly filling.

Elizabeth, San Salvador, ES

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

This sounds great. Problem: my husband is a kidney patient and can't have the potassium. He loves baked potatos. For fried I soak them in ice water, preferably overnight. Same for mashed potatos, cut them up and soak before cooking. Any suggestions how I can do this for baked potatos? If I cut them in half before baking, is soaking them going to remove significant potassium?

Betty, San Marcos, TX

I love this recipe! leftovers are still good for the next day. I am cooking this again today because my mom loves it. This is a keeper.

shelley, Gilroy, CA

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

Why would you recommend using a microwave? isn't this supposed to be healthy?

JENNIFER VALENZUELA, LONG BEACH, CA