Stuffed baked potatoes are always a popular side dish, but have you thought about making a meal from them? These stuffed baked potatoes are filled with dairy, vegetables, and protein. Add this low-calorie recipe to your meal plan today!

Stuffed Baked Potatoes

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• CourseMain Dish, Side Dishes, Vegetables

Servings

4

Servings 4

Stuffed Baked Potatoes Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List CourseMain Dish, Side Dishes, Vegetables Servings 4 Servings 4

Ingredients

• 4 medium russet potatoes
• 8 ounces extra lean ground turkey
• 1 cup broccoli florets chopped
• 1 cup water
• 3/4 cup reduced fat, shredded cheddar cheese
• 1/2 cup non- fat sour cream
• 1/2 tsp salt
• 1/2 tsp ground pepper

Servings:

Units:MetricUS Imperial

Instructions

1. Pierce potatoes all over with a fork.
2. Place in the microwave and cook on medium, turning twice, until potatoes are soft (about 15 minutes).
3. Meanwhile, brown meat in skillet over medium-high heat, about 3 minutes.

   
4. Drain and transfer to a large bowl.
5. Increase to high heat, add broccoli and water to the pan, cover and cook until tender (about 3-4 minutes).
6. Drain the broccoli and add to the meat.
7. Carefully cut off top third of the cooked potatoes, scoop out the insides and put into a medium bowl.

   
8. Place potato shells into a small baking dish.
9. Add 1/2 cup cheddar cheese, sour cream, salt, and pepper to the potato insides and mash with a fork.

   
10. Add the potato mixture to the broccoli and meat; stir to combine.

    
11. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup of cheese.
12. 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