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Microwave Twice Baked Potato

Ingredients:

4 medium russet potatoes
8 ounces ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup Cheddar cheese, divided
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced


Preparation:

Pierce potatoes all over with a fork. Place the potatoes in the microwave and cook at 50% power until the potatoes are soft. This should take about 20 minutes. If your microwave oven does not have a turntable, turn the potatoes once or twice during the cooking process.

While the potatoes are baking, brown the ground beef in a large skillet over medium-high heat, stirring often. Transfer browned meat to a large bowl.

Add the broccoli and water to the meat drippings in the skillet. Cover and heat at medium to high temperature until broccoli is tender. Drain the broccoli; add to the meat.

Carefully cut off the top third of the baked potatoes. Reserve the tops to make another potato recipe like potato skins. Scoop the insides out into a medium-sized bowl and place the potato shells in a small baking dish.

To the potato pulp in the bowl, add 1/2 cup of the Cheddar cheese, the sour cream, and the salt and pepper. Mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.

Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup of Cheddar cheese. Microwave on high just until the filling is hot and the cheese is melted. Serve immediately.













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