Sunday, January 17, 2010

Loaded Twice-Baked Potatoes

I chose this recipe for its simplicity and bc I only needed to buy a few additional ingredients. I've never cooked w/ ground meat before though and used a non-stick skillet to brown the meat. Next time I'll use a metal pot and fork to make it easier to break it up.

Usually not a huge fan of using the microwave to do all the cooking, potatoes are an exception bc they otherwise take about an hour to bake in the oven. Since the potatoes were so hot coming out of the microwave, I used a dishcloth to grip them as I scooped out the insides. Go slowly -- the skins are delicate and break easily.

Note: I made this recipe a second time with peeled potatoes and enjoyed it much more. The recipe below is the peeled variation; not pictured here.

Recipe modified from Eating Well, March 2006

4 medium russet potatoes, peeled
8 ounces lean ground turkey
1 cup shredded Cheddar cheese, divided
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Steamed broccoli, to serve on the side

1. Peel potatoes and pierce all over with fork. Place in microwave-safe dish covered with a moistened paper towel and microwave on Medium, turning once or twice, until the potatoes are soft, about 15-20 minutes. (Or use the “potato setting” on your microwave and cook according to the manufacturer’s directions.)

2. Meanwhile, drizzle oil and brown turkey in a medium saucepan over medium-high heat, stirring often, about 3 minutes. Set aside to cool.

3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into saucepan containing the ground turkey. Place the potato shells back into the microwave-safe dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash everything together with a fork or potato masher.

4. Evenly divide the potato mixture among the potato shells, making an indent in the top to hold cheese. Sprinkle with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes. Serve with an extra dollop of sour cream, if desired.

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