4 microwavable russet potatoes (packaged in plastic to be microwaved)
8 ounces 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
2 tbs butter
1/2 tsp salt
1/4 tsp ground pepper
3 scallions, chopped
Cook potatoes in microwave as directed on plastic. Meanwhile, brown meat in large skillet over medium-high heat, stirring often until fully cooked. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, about 4 minutes. Drain broccoli; add to the meat.
Carefully cut off the top third of the cooked potatoes. Scoop out the insides into a medium bowl. Place the potatoes shells in a small baking dish. Add 1/2 cup cheddar cheese, sour cream, butter, 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.
Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheddar cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.
Tip: Be careful when removing the potato insides not to break the shells.
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