Categories: Hot side dishes
Ingredients
- 4 medium russet potatos
- 8 ounces lean beef
- 1 cup finely chopped broccoli florets
- 1 cup water
- 1 cup sharp cheddar cheese, shredded, divided
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black ground pepper
- 3 whole scallions, sliced
Directions
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Pierce potatoes all over with a fork.
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Place in the microwave and cook on medium, turning once or twice, until the potatoes are soft, about 20 minutes.
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Brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl.
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Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes.
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Drain the broccoli; add to the meat.
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Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish.
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Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher.
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Add scallions and the potato mixture to the broccoli and meat; stir to combine.
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Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese.
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Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.