Yield: 1 serving
|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|
|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