Loaded Twice-Baked Potatoes

This recipe takes a little bit of prep but is totally worth the end result. These can be made as an entree of even a snack for a party. I serve them as entrees because you can have more than one & not feel super guilty about all of the tastiness that you've just inhaled.

You may have some left over stuffing. I always save it & have it for lunch the next day. It's good cold or hot. Then again, Im a fan of cold pizza as a hangover cure, or just for the hell of it so, that may or may not be up your alley.

Yields 4 servings.
274 calories per serving.
Taken from Eating Well dot com.

INGREDIENTS


4 potatoes
8 oz 96% lean ground beef
1 c broccoli florets, finely chopped
1 c water
1 c reduced-fat cheddar cheese, shredded
.5 c reduced-fat sour cream
.5 tsp salt
.5 tsp pepper

DIRECTIONS
Pierce potatoes with a fork & stick them in the microwave.
I have a nifty potato setting on my microwave so I cook them two at a time.

Brown meat in a large skillet over medium-high.
Transfer to a large bowl & wipe out the skillet.
Turn the heat up to high.
Add broccoli & water to the pan, cover, & cook for 5 minutes.
Add to the meat.

Cut the top third off of the potatoes.
Scoop out the insides into a medium bowl.
Place potato shells into a baking dish.

Add 1/2 c of cheddar, sour cream, salt, & pepper to the potato insides & mash with a fork.
Add mixture to broccoli mixture & stir to combine.

Evenly divide mixture among the potato shells & top with the remaining cheese.
Place in oven at 450 for 20 minutes.