Today's recipe comes from Eating Well. Baked potatoes are usually a no-no, and if you're on a low-carb diet, they probably still are. But this is an easy comforting recipe that is filling and low on calories. We fixed these up with a few modifications, and we loved them!
Loaded Twice-Baked Potatoes
Active time: 30 minutes Total: 40 minutes
8 ounces 90%-lean ground beef (see Variation) **we used 6 Tbsp of low-fat bacon bits instead, which had 125 calories.
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. (Or, skip that step if you're using low-cal bacon pieces like us!) Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes (Our broccoli didn't take this long - watch for it to turn bright deep green). 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 (and margarine) 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.
When you're finished, they'll look like this!
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.
Makes 4 servings.
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).
By Hilary Meyer
EatingWell assistant editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.