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Stuffed Baked Potatoes

Source: dinnertonight.tamu.edu

Course: Main Course

Yield: 4



  • 4 medium russet potatoes
  • 8 ounces extra lean ground turkey
  • 1 cup broccoli florets (chopped)
  • 1 cup water
  • 34 cup reduced fat, shredded cheddar cheese
  • 12 cup non- fat sour cream
  • 12 tsp salt
  • 12 tsp ground pepper


  1. Pierce potatoes all over with a fork.
  2. Place in the microwave and cook on medium, turning twice, until potatoes are soft (about 15 minutes).
  3. Meanwhile, brown meat in skillet over medium-high heat, about 3 minutes.
  4. Drain and transfer to a large bowl.
  5. Increase to high heat, add broccoli and water to the pan, cover and cook until tender (about 3-4 minutes).
  6. Drain the broccoli and add to the meat.
  7. Carefully cut off top third of the cooked potatoes, scoop out the insides and put into a medium bowl.
  8. Place potato shells into a small baking dish.
  9. Add 1/2 cup cheddar cheese, sour cream, salt, and pepper to the potato insides and mash with a fork.
  10. Add the potato mixture to the broccoli and meat; stir to combine.
  11. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup of cheese.
  12. Microwave on high or place potatoes under the broiler for about 2-4 minutes or until filling is hot and cheese is melted.

Amount Per Serving (4)

  • Calories: 240
  • Protein: 25
  • Sugar: 3
  • Carbohydrate: 33
  • Fat: 25
  • Cholesterol: 30
  • Sodium: 490
  • Fiber: 3
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