Wednesday, May 15, 2013

Beefy Cheesy Stuffed Baked Potatoes



  • 4 medium baking potatoes, washed, skins left on
  • 8 ounces ground beef, extra lean
  • 2 cups broccoli florets, finely chopped
  • 1 cup cheddar cheese, low-fat, shredded, divided
  • 1/2 cup sour cream, light
  • 3 green onions, sliced
  • 1/4 cup fat free half and half (or use fat free chicken or beef broth)
  • 1 teaspoon Montreal Steak Seasoning
  • 1/4 cup onion, chopped
  • 1/2 teaspoon Garlic salt
  • freshly ground black pepper, to taste
  • 1 clove garlic, minced


  1. Pierce potatoes all over with a fork. Place in the oven at 425 degrees F until the potatoes are soft. When cooking is complete, set potatoes aside to cool down enough that the potato can be handled.
  2. While the potatoes cook, brown meat, onion and minced garlic in a large skillet over medium-high heat. When mixture is completely cooked remove from heat and allow to cool, season with Montreal Steak seasoning mix. 
  3. Put broccoli in a microwave safe bowl, sprinkle with 1 teaspoon water, cover and cook until tender about 2 minutes. Drain the broccoli; add to the meat.
  4. Once the potatoes are cool enough to handle, carefully cut the potatoes in half. Leaving a 1/4 inch border all around the potato, scoop out the inside into a medium bowl. Place the potato shells in a baking dish. 
  5. Add 1/2 cup cheddar cheese, sour cream, fat free half and half, garlic salt, and freshly ground black pepper to taste to the potato insides and mash with a fork or potato masher. Add half the scallions and all of the broccoli and meat to the potato mixture; stir to combine. Taste and adjust seasoning if desired.
  6. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese and sprinkle with the remaining green onions.
  7. Place back in the oven until the filling is hot and the cheese is melted, 10 minutes.
Source: Nutmeg Notebook

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