Stuffed Baked Potatoes
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Stuffed Baked Potatoes
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| Servings |
| 4 |
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Ingredients
- 4 medium russet potatoes
- 8ounces extra lean ground turkey
- 1cup broccoli floretschopped
- 1cup water
- 3/4cup reduced fat, shredded cheddar cheese
- 1/2cup non- fat sour cream
- 1/2tsp salt
- 1/2tsp ground pepper
Instructions
- Pierce potatoes all over with a fork.
- Place in the microwave and cook on medium, turning twice, until potatoes are soft (about 15 minutes).
- Meanwhile, brown meat in skillet over medium-high heat, about 3 minutes.
- Drain and transfer to a large bowl.
- Increase to high heat, add broccoli and water to the pan, cover and cook until tender (about 3-4 minutes).
- Drain the broccoli and add to the meat.
- Carefully cut off top third of the cooked potatoes, scoop out the insides and put into a medium bowl.
- Place potato shells into a small baking dish.
- Add 1/2 cup cheddar cheese, sour cream, salt, and pepper to the potato insides and mash with a fork.
- Add the potato mixture to the broccoli and meat; stir to combine.
- Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup of cheese.
- Microwave on high or place potatoes under the broiler for about 2-4 minutes or until filling is hot and cheese is melted.
Recipe Notes
