4 medium russet potatoes
8 oz very lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup of reduced fat shredded cheddar, divided
1/2 cup reduced fat sour cream
1/2 tsp salt
1/4 tsp ground pepper
3 scallions, sliced
1. Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning a couple of times, until the potatoes are soft. This should take about 20 minutes.
2. Meanwhile, brown the meat in a skillet. Transfer the meat into a bowl. Increase the heat to medium high and add the water and broccoli. Cover the skillet. Cook until tender and add the meat.
3. Cut off the top 1/3 of the potatoes. Scoop the insides into a bowl. Leave a little bit of potato near the skin so it will hold together. Place the leftover potato shells into a baking dish.
4. Go back to the bowl of potato. Add 1/2 cup cheddar, sour cream, salt and pepper, and then mash it all up with a fork. Add the scallions and stir them in.
5. Evenly divide the mixture between the potato shells. After the shells are full, top them up with the remaining cheese.
6. Microwave on high for 2 to 4 minutes. The mixture should be hot and the cheese melted.
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