You Say Potato, I Say Many, Many Potatoes (Please?!)

by Laura

When I was little, I used to request that my parents make meat-potato pie. Basically, this involved filling a pastry shell with about 80% mashed potatoes, with a little ground meat and Worcestershire sauce thrown in for nutritional balance.  (Very different from a traditional Shepherd’s Pie, which makes the mistake of incorporating vegetables.)

It was one of those things created specifically for the purpose for indulging your child’s finicky preferences – in this case, my resolute commitment to mashed potatoes as the Best Food in the Entire World*.  Which it pretty much still is.

In that spirit, I just saw this recipe on www.lifelovepursuit.com.  I know I had posted a bunch of stuff earlier about eating healthfully, but this sounds seriously life-changing.  The only thing missing is bacon.

As if you needed convincing - but this snapshot really sells you. (Photo credit www.lifelovepursuit.com)

Super Stuffed Baked Potato

• 4 medium russet potatoes
• 8 ounces 90%-lean ground beef
• 1 cup broccoli florets, finely chopped
• 1 cup water
• 1 cup reduced-fat Cheddar cheese, divided
• 1/2 cup reduced-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 scallions, sliced

 Directions
Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes.

Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and 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 cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

*In a potentially related note, I made my parents wash the tomato sauce off my meatballs for a good 15 years, because I thought tomatoes were disgusting.  Luckily for them, this is about as far as my idea of rebellion took me.