Ease of Preparation: Easy
Preparation Time: 20 minutes
Cook Time: 50 to 60 minutes
Yield: 4 servings
4 medium russet potatoes (washed)
8 ozs lean ground beef (90%)
2 Tbsp. edible organic green tea leaves (finely chopped)
1 tsp ground cumin
1 tsp red pepper flakes
1 tsp season salt
2 cloves garlic (mince)
¼ red onions (finely diced)
1 cup broccoli florets (finely chopped)
1 cup water
½ cup shredded reduce fat cheddar cheese (leave some for topping)
½ cup smoke mozzarella cheese
½ cup low fat sour cream
Ground black pepper
3 Tbsp. Olive Oil
Preheat oven to 400 degrees F.
Prick washed potatoes with a fork. In a medium bowl add olive oil and toss potatoes to coat evenly with oil then sprinkle with salt and pepper to taste. Place on baking sheet and bake for about one hour (do not wrap in foil paper).
In a saucepan place ground beef, cumin, garlic, onion, edible organic green tea leaves and pepper flakes, stirring constantly until done, add broccoli florets and place in a medium bowl.
Place water and broccoli florets in small sauce pan and bring to just boil, drain and set aside.
Cut potatoes lengthwise and remove soft inner core flesh (remember to leave a ¼ inch wall to re-stuff the potatoes and place in the bowl with the meat mixture, then add cheddar cheese, mozzarella cheese, sour cream to combine. Using a small spoon or ice-cream scooper, scoop mixture evenly between potato shells and top with cheddar cheese, bake for about 15 to 20 minutes.
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“Republished with permission from EatGreenTea.com, the original edible green tea.”