Cheeseburger Stuffed Twice Baked Potatoes
A delicious way to prepare a twice baked potato that is filled with lean ground beef and loaded with vegetables. A pure comfort food recipe.
Servings 8 servings
Calories 411kcal
Ingredients
- 8 large russet potatoes
- 1 Tablespoon olive oil
- 1 teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 pounds ground lean beef
- 1 large onion, chopped
- 3 cloves minced garlic
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 pound button mushrooms, chopped
- 15 ounce can no-salt-added tomato sauce
- 14.5 ounce can no-salt-added diced tomatoes
- 2 cups broccoli florets , chopped into ½ inch pieces
- 1 cup low-fat grated cheese
- low-salt ketchup optional for serving
Instructions
- Preheat oven to 400 degrees.
- 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.
Notes
Adapted from You Have it Made by Ellie Krieger
Refrigerate - keeps in an airtight container for up to 4 days. To reheat, bring to room temperature and preheat oven to 350 degrees. Place stuffed potatoes on a baking tray and bake for 15 minutes. Then follow the last step to broil top and melt cheese.
To Freeze- Place the stuffed potatoes in the refrigerator for 30 minutes, then wrap individual portions in foil or plastic wrap and place in sealable freezer bags. Can stay in freezer for 3 months. Can be cooked frozen. Remove foil or plastic wrap and place on baking tray and cook in oven at a temperature of 350 degrees, for 30 minutes, until potatoes are warmed through. Then follow last step to broil top to melt cheese
Nutrition
Serving: 1potato half | Calories: 411kcal | Carbohydrates: 50g | Protein: 36g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 786mg | Potassium: 1861mg | Fiber: 5g | Sugar: 7g | Vitamin A: 505IU | Vitamin C: 43.9mg | Calcium: 97mg | Iron: 6.1mg