Twice Baked Potatos

jennyj09

Any healthy versions of these out there?!!
Please feel free to share!!!

mesafford

I haven't done this, but I would try using a laughing cow cheeese wedge and either turkey bacon or canadian bacon!! I bet it would be super yummy!

BeLightYear

Yes please

Bummer, I thought you were giving them out here

Amandamccl

4 servings | Active Time: 30 minutes |
Total Time: 40 minutes
Ingredients
4 medium russet potatoes
8 ounces 90%-lean ground beef,
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
Preparation
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.
Tips & Notes
Make Ahead Tip: Prepare and stuff
potatoes. Cover and refrigerate for up
to 2 days. Microwave and serve.
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.

Nutrition
Per serving:
274 calories; 10 g fat (5 g sat, 4 g mono);
52 mg cholesterol; 24 g carbohydrates;
22 g protein; 2 g fiber; 514 mg sodium;
740 mg potassium.

chefchazz

sundried tomatoes and goat cheese w/ a liitle prosciutto. egg white to bind together.

countrygirl_717

bump

k8edge

What about a twice baked sweet potato??? More healthy than a regular spud.

SouLThinking

I steam a head of chopped cauliflower in a steam bag then I divide into 4 huge servings .
Each serving into a small baking dish. I then top it as I would a baked potato.

Ideas,
Brocolli
Cheese
Bacon

If you mix in a tsp of cream cheese into each serving it creams it up

I pop them in the oven till they are all melted and brown a little
then I take it out and top it with chives and reduced fat sour cream
and maybe a little more cheese.

I really love this and don't miss the carbs in the potatoes at all.