Loaded Twice-Baked Potatoes

4 medium russet potatoes
1 lb lean ground turkey or beef
1 onion
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1 cup broccoli florets, finely chopped
1/4 cup chopped chives
1 cup cheddar cheese, divided
½ cup reduced-fat sour cream
salt
pepper

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, onions, 1 tsp salt, 1/2 tsp pepper, garlic, oregano, and thyme in a large skillet over medium-high heat, until meat is cooked through. Add chopped broccoli and saute until cooked.  Remove from heat.

Cut the top third off 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 ½ cup cheddar, sour cream, 1/2 tsp salt and 1/4  pepper to the potato insides and mash with a fork or potato masher. Add chives 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 ½ cup cheddar cheese. Microwave on high until the filling is hot and cheese is melted, 2 to 4 minutes.

Serves 4
"Eating Well"