Posts Tagged ‘food’

Twice Loaded-Baked Potatoes

YUM! YUM! I found this recipe on EatingWell.com while browsing and thought that I would share with you. Since it also caters to vegetarians. . . and pretty easy to make -which is very important criterion for me-, it’s a plus, I love this!

Ingredients

  • 4 medium russet potatoes
  • 8 ounces 90%-lean ground beef
  • 1 cup broccoli florets, finely chopped
  • 1 cup water
  • 1 cup 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

Cooking Directions

  1. Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, 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 instructions.)
  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 skillet, 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 the insides out 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.

Yield: 4 servings

A little ‘zing’
Think of baked potatoes as nature’s mini casseroles: an edible dish that can hold up to a hearty stuffing. Russets have just the right balance to make a perfect twice-baked potato: enough starch to keep its structure, enough moisture to endure the double cooking. Make it a Meal: A tossed green salad with your favorite dressing will round out this meal.

Notes:
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.

Make Ahead Tip

Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave and serve.

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Ahh~ isn’t a good ol’ icedlemontea on a hot sunny day always does the trick? it can even be enjoyed on late afternoons with a good book or with friends exchanging ideas and even reminiscing when you ate paste in your kindergarten days. icedlemontea is where thoughts can be shared whether it is a new recipe that you have just learned(who does not love good food?), your favourite book review, humanity or even politics. Just a note however talks on racism is VERY sensitive and will not be discussed here and though politics has been known to contribute to a country’s development discussions will be in a manner of building good criticism. icedlemontea is still very new and contributors are most welcome to make icedlemontea more lively and a place where sharing is in the thought of giving something back to the global world-village. Peace be to all and, happy writing! 🙂

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