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.