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How to make it

  • 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. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
  • 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.

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