Cheeseburger Stuffed Twice Baked Potatoes - who doesn't love them and when combined, an even better treat! Your family will love these Cheeseburger Stuffed Twice Baked Potatoes. These are packed with ground sirloin, veggies and flavor and remain low in calories.
I can only think to feed me now. Guess what, it's happening, right now. This is an amazing combination and filled with added veggies so the family is getting a delicious meal. Another treat from the wonderful, Ellie Krieger and her cookbook, You Had It Made.
I love to prepare these Cheeseburger-Stuffed Twice Baked Potatoes for many reasons. They are super easy to prepare, absolutely delicious, freeze really well, and so super easy to reheat! So my family always has these babies ready to be eaten, either in the fridge or freezer. Being homemade, we control the ingredients. I use lean ground meat, usually 90 to 95 percent fat-free. Everyday tip: Buy your meat in bulk when it is on sale and divide it up in pounds, place in freezer bags, and label the bags for future use. Once the potatoes are baked, they are hollowed out and I use the potato flesh in another dish, like home fries or Low-fat Potato Leek Soup. Then there is the added bonus of mushrooms and broccoli which brings additional veggies and fiber. The recipe indicates that having 2 halves equals only 450 calories! Woohoo!! My kind of twice baked potato.
The possibilities are endless as well with these Cheeseburger-Stuffed Twice Baked Potatoes. If you don't care for broccoli, swap it out with another of your favorites veggies. What flavors would you like in your Cheeseburger-Stuffed Twice Baked Potatoes?
I hope you enjoy making this recipe!
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xo!
Disclaimer: I was provided with these cookbooks to review. All opinions are my own and are not influenced by the sponsor of these books
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Cheeseburger Stuffed Twice Baked Potatoes
Ingredients
Instructions
- Preheat oven to 400°F.
- Bake the potatoes for approximately 60 minutes, until tender. Allow to cool to room temperature. Cut each potato in half, lengthwise, and scoop out most of the flesh from each half. Save the potato flesh for another dish such as home fries or low-fat potato leek soup.
- Brush the scooped out potato skins lightly with the olive oil and sprinkle the ¾ teaspoon of the salt salt and ¼ teaspoon of the pepper. Place on a baking tray, cut-side up, return tray to the oven. Bake until crisp, about 15-20 minutes.
- Meanwhile, heat a large skillet over medium heat. Add the lean ground meat and cook, breaking up the meat until brown, about 5-6 minutes. Transfer meat to a plate, using a slotted spoon, leave liquid in pan.
- To the skillet, add the onions, cook, stirring until soft, 6-7 minutes. Add the garlic, onion powder, and paprika, cook, stirring, another 1 minute. Add the cut broccoli florets, stirring until they are tender, another 3-4 minutes
- Add the mushrooms, cook, stirring, until mushrooms release their liquid, about 5 minutes.
- Add the tomato sauce, diced tomatoes and their juices, remaining ¾ teaspoon of salt and remaining ¼ teaspoon pepper to taste, stir occasionally until the mixture thickens, should still be very moist, about 3-4 minutes
- Add the cut broccoli florets, stirring until they are tender, another 3-4 minutes
- Mix back in the browned meat to the veggie mix.
- Place potato half on a plate and fill with ½cup of the meat/veggie filling each. The stuffed potato can be refrigerated or frozen, at this point.
- To continue, preheat broiler to high. Place the stuffed potatoes on a baking tray, sprinkle with 1 Tablespoon of the low-fat cheddar cheese, and broil until cheese is melted, about 1 minute. A low-salt ketchup on the side is great.
