Wednesday, August 31, 2011

MMM...You Want to Eat This

For some reason, twice-baked potatoes popped into my head when I was menu planning this past weekend, and so I did what all of us bloggers have learned to do. Move over Google; Pinterest is numero uno in today's world. 

Before I continue I've got to pass along what one of my favorites (EPC) had to say about this dish:

No one turns down a twice-baked potato.
A twice-baked potato is to butter and cheese what Kim Kardashian is to T&A.
An unstoppable delivery system.
Sure, you can put all of the same ingredients on a regular baked potato, but they don’t meld together the same way. You wind up with a lumpy, slightly disappointing mess. But with a twice-baked potato, you can’t tell where the potato ends and the cheese begins. They are one. And that’s totally worth the extra 30 minutes.

And she's so right! I ended up using this recipe for Loaded Twice-Baked Potatoes but added a few goodies of my own.  It's definitely worth passing along for a simple, satisfying, and somewhat "cool" meal to prepare on a hot summer afternoon. 

Twice-Baked Potatoes (via 


4 medium russet potatoes
8 ounces 90%-lean ground beef
1 cup broccoli florets , finely chopped
1 cup water
1 1/2 cup reduced-fat Cheddar cheese , divided
3/4 cup reduced-fat sour cream
1 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions , sliced
1 Tbsp butter

Recipe 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, 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.

4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese.

5. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.
Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave and serve.

Do you see how you can just use the microwave? Brilliant! And now I am going to play around the rest of the Disney Family site that I just discovered typing this post! 


Meg O. said...

It's 8:15 am and I NEED these now.

Natalie said...

YUM! That looks delish!

Sugar Mommy said...

Yours is the 2nd post about twice baked potatoes I have read today. I am adding the ingredients to my grocery list right now.

Liz Taylor Training said...

holy cow i would love to make this. GREAT IDEA

Am I Really Grown Up? said...

Oh My Goodness, I have just added this recipe to this weeks menu:)