Eat– for Good Health

On Saturday, the day before Easter, I’m having The Big Hunt which includes toys (cheap ones) and the usual surprises within plastic eggs.  Our gang will be here for lunch, and I’ve decided to make Cheesy-Beef Stuffed Idaho Potatoes the low cal way.  I’ll also include a field greens and tomato salad.


  • 4 medium baking potatoes, washed, skins left on
  • 8 ounces ground beef, extra lean
  • 2 cups broccoli florets, finely chopped
  • 1 cup cheddar cheese, lowfat, shredded, divided
  • 1/2 cup sour cream, light
  • 3 green onions,  sliced
  • 1/4 cup fat free half-and-half (or use fat free chicken or beef broth)
  • 1 teaspoon Montreal Steak Seasoning
  • 1/4 cup onion, chopped
  • 1/2 teaspoon Garlic salt
  • freshly ground black pepper, to taste
  • 1 clove garlic, minced
  1. Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft. (I use the “potato setting” on my microwave and cook according to the manufacturer’s directions.) When cooking is complete, set potatoes aside to cool down enough that they can be handled.
  2. While the potatoes cook, brown meat, onion and minced garlic in a large skillet over medium-high heat. When mixture is completely cooked remove from heat and allow to cool, season with Montreal Steak seasoning mix.
  3. Put broccoli in a microwave safe bowl, sprinkle with 1 teaspoon water, cover and cook until tender about 2  minutes. Drain the broccoli; add to the meat.
  4. Once the potatoes are cool enough to handle, carefully cut the potatoes in half.  Leaving a 1/4 inch border all around the potato, scoop out the inside into a medium bowl. Place the potato shells in a baking dish.
  5. Add 1/2 cup Cheddar cheese, sour cream, fat free half and half, garlic salt,and freshly ground black pepper to taste to the potato insides and mash with a fork or potato masher. Add half the scallions and all of the broccoli and meat to the potato mixture; stir to combine. Taste and adjust seasoning if desired.
  6. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese and sprinkle with the remaining green oinons.
  7. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.

Yields:  8 Servings


6 thoughts on “Eat– for Good Health

  1. Mary Alice Tallmadge

    Hey Kathleen. Every family should have their own Easter Egg Hunt. When our sons were young (and weren’t adopted by us yet) they shared that they went on big public egg hunts and came away with empty baskets. I’m guessing they got there a little late. Max and Jake are entering their teens, but Rob and I are having a fun hunt before church– chocolate rabbits, etc, and clothing.

  2. Janessa Breckenridge

    Gosh, Mary Alice, that must have been disappointing! Your sons are lucky, and so are you and Rob. Have a Blessed Easter.

  3. Reba Studebaker

    Hey ladies, I allow myself a small package of malted milk eggs, and that is it. Be good. Kathleen, I plan to make your low cal stuffed potatoes. Funny thing, they are in an egg shape.

  4. Kathleen Rowland

    Hi Reba, Janessa, & Mary Alice. As you said, Reba, Easter candy is tempting. I actually really love a hard cooked egg. So terrific on flax bread!

  5. Mary Alice Tallmadge

    Sounds yummy. I love Deviled Eggs– hard cooked and then mix fresh parsley, sweet pickle relish and light mayo into yokes.

  6. Kathleen Rowland

    Deviled Eggs are delicious, Mary Alice. On the topic of hard cooked eggs, just a healthy reminder:
    Refrigeration is necessary for hard boiled eggs if the eggs are not to be consumed within a few hours.

    It is preferable not to peel your eggs until you are ready to eat or use in your recipe. Hard-cooked eggs in the shell can be refrigerated up to one (1) week.

    Peeled hard-boiled eggs can be stored in the refrigerator in a bowl of cold water to cover for about 1 week (change the water daily) – or in a sealed container without water (cover the eggs with damp paper towels) for the same length of time.

    SAFETY NOTE: It is not safe to leave hard-boiled eggs (including those in their shells) out at room temperature for long. If they have been taken to a picnic, or served on a buffet, keep them cool (in a cooler) while they are being served, and discard the leftovers.

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