RECIPE INGREDIENTS
| 4 medium russet potatoes |
| 8 ounces 90%-lean ground beef |
| 1 cup broccoli florets, finely chopped |
| 1 cup water |
| 1 cup 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 |
| 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. |
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| Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. |
| 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 skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat. |
| Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out 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. |
| 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. |
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