Zesty stuffed potato
1 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Lean ground beef or turkey |
| ¼ | cup | Frozen chopped broccoli |
| 2 | tablespoons | Chopped onion |
| 1 | Russet potato, baked | |
| 2 | tablespoons | Low-fat milk |
| ¼ | teaspoon | Dried basil |
| ¼ | teaspoon | Celery salt |
| pinch | Nutmeg | |
| ½ | cup | Shredded Jarlsberg Lite or low-fat Swiss cheese (2 oz) |
Directions
Crumble beef into a 4-cup glass measure. Sprinkle broccoli and onions on top. Cover with vented plastic wrap and microwave on high 2-3 minutes, or until beef is not pink. Break up beef using a fork.
Slice a V-wedge lengthwise out of top of potato, using about a third of potato. Scrape potato from wedge and inside of potato into meat mixture, leaving a ¼" thick shell. Set wedge of potato skin and potato shell aside.
Add milk, basil, celery salt, and nutmeg to potato; mash using a fork. Stir in cheese and stuff mixture into potato shell. Top with wedge of potato skin. Cover with wax paper and microwave on high 2-2½ minutes, or until steaming hot.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95