Makes 2 Servings
Ingredients:
4 medium russet potatoes
8 oz lean ground beef
1 cup broccoli florets, finely chopped
1/4 + 1/4 cup Cheddar cheese, shredded
1 cup water
1/2 cup reduced-fat sour cream
3 spring onions, sliced
Salt and pepper
Instructions:
Pierce potatoes with fork all over and cook in microwave until soft (about 20 minutes).
In a large skilled, cook the meat until browned and cooked through, then transfer into a bowl. Add the broccoli and water to the skilled, increase the heat and cook until tender, about 4 to 5 minutes. Drain the broccoli and add to the meat.
Once the potatoes are cool enough to handle, cut the top third off the potatoes. Set the tops aside for future use. Scoop out the inside of the potatoes and place into a bowl. Mix in the sour cream, ΒΌ cup of cheddar and spring onion and season with salt and pepper. Add this mixture to the meat and broccoli and combine well.
Arrange the potato shells on a baking dish and divide the meat and potato mixture evenly amongst them. Sprinkle with the remaining cheese and place under the broiler until the cheese is melted and bubbly.
Serve as a lunch with a tossed salad.
