Serve summer meal of Loaded Twice Baked Potatoes and Spicy Corn Salad

Celebrate summer with a family of Loaded Twice Baked Potatoes with Spicy Corn Salad with Chiles and Cilantro and Strawberry Licuados.



Actual cooking time: 45 minutes


4 medium russet potatoes

8 ounces 90 percent-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


1. Pierce potatoes all over with a fork. Place in the microwave and cook at 50 percent 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.)

2. 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.

3. 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.

4. 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.


Vegetarian variation:

Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.

To Make Ahead: Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave and serve.

Source: EatingWell




Number of servings: 6

Total preparation time: less than 15 minutes

Actual cooking time: less than 15 minutes


1 tablespoon olive oil

4 ears corn, shaved

1 to 2 jalapeno chilies, seeded and diced


2 teaspoons champagne vinegar

4 teaspoons fresh lime juice

Cayenne pepper

1 scallion, white and green parts thinly sliced

2 tablespoons chopped cilantro, fresh

1 cup cherry tomatoes cut in half


1. Heat olive oil in a wide skillet; add the corn, jalapenos, and 1/4 tsp salt. Sauté over medium heat for 7-8 minutes, until the corn is tender.

2. Transfer to a bowl and toss the warm corn with the vinegar, lime juice, 1/4 tsp salt, and a few pinches of cayenne.

3. When the corn is cool, add the sliced scallion and cilantro. Season to taste with salt.

4. Toss in cherry tomatoes just before serving.


For a spicier salad, add more cayenne or another chili. This salad is a great way to make use of summer corn.

Source: Dairy Council of CA




Number of servings: 4

Total preparation time: less than 15 minutes

Actual cooking time: No cooking required


2 cups cold, low-fat milk

1 cup (8 or 10) ice cubes

3 cups (16 ounces) stemmed fresh California strawberries

2 tablespoons sugar

4 strawberries to garnish


1. Measure milk and ice into blender: blend 15 seconds.

2. Add strawberries and sugar; blend 15 seconds or until smooth and frothy.

3. Pour into chilled 12-ounce glasses. Garnish glasses with whole strawberries.

4. Serve immediately with straws. Makes 4 servings (about 12 ounces each)


Source: California Strawberry Commission


"Family Meals Matter" features registered dietitian-approved recipes with foods from all the food groups to reflect Dairy Council of California's nutrition philosophy. For more information, nutrition tools and additional family meal recipes, visit