Yield: 1 serving
Measure | Ingredient |
---|---|
¼ cup | Lean ground beef or turkey |
¼ cup | Frozen chopped broccoli |
2 tablespoons | Chopped onion |
1 \N | Russet potato, baked |
2 tablespoons | Low-fat milk |
¼ teaspoon | Dried basil |
¼ teaspoon | Celery salt |
\N pinch | Nutmeg |
½ cup | Shredded Jarlsberg Lite or low-fat Swiss cheese (2 oz) |
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