Description
A delicious way to prepare a twice-baked potato that is filled with lean ground beef and loaded with vegetables making this a healthy lower carbohydrate meal.
Ingredients
- 8 Russet Potatoes
- 1 Tablespoon Olive Oil
- 1 teaspoon Salt, Divided
- ½ teaspoons Ground Pepper, Divided
- 2 pounds Lean Ground Beef
- 1 Large Onion, Chopped
- 3 cloves Garlic, Minced
- 1 teaspoon Onion Powder
- ½ teaspoons Paprika
- 1 pound Button Mushrooms, Chopped
- 15 ounces, weight Canned Low-salt Tomato Sauce
- 14-½ ounces, weight Canned Low-salt Diced Tomatoes
- 2 cups Broccoli Florets, Chopped Into 1/2 Inch Pieces
- 1 cup Low Fat Cheddar Cheese
- Ketchup, For Serving, Optional
Preparation
Preheat oven to 400ºF.
Bake the potatoes for approximately 60 minutes, until tender. Allow to cool to room temperature. Cut each potato in half, lengthwise, and scoop out most of the flesh from each half. Save the potato flesh for another dish such as home fries or low-fat potato leek soup.
Brush the scooped out potato skins lightly with the olive oil and sprinkle the 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on a baking tray, cut-side up, return tray to the oven. Bake until crisp, about 15–20 minutes.
Meanwhile, heat a large skillet over medium heat. Add lean ground meat and cook, breaking up the meat until brown, about 5–6 minutes. Transfer meat to a plate, using a slotted spoon, leave liquid in pan.
To the skillet, add onions. Cook, stirring until soft, 6–7 minutes. Add garlic, onion powder, and paprika. Cook, stirring, another 1 minute. Add mushrooms and cook, stirring, until mushrooms release their liquid, about 5 minutes. Add tomato sauce, diced tomatoes and their juices, remaining 3/4 teaspoon of salt and remaining 1/4 teaspoon pepper to taste. Stir occasionally until mixture thickens, about 3–4 minutes. It should still be very moist. Add cut broccoli florets, stirring until they are tender, another 3–4 minutes.
Place potato half on a plate and fill with 1/2 cup filling. The stuffed potato can be refrigerated or frozen, at this point.
To continue, preheat broiler to high. Place the stuffed potatoes on a baking tray, sprinkle with 1 tablespoon low-fat cheddar cheese, and broil until cheese is melted, about 1 minute. Ketchup on the side is great.
Recipe adapted from You Have it Made by Ellie Krieger.
Notes:
1. Keeps in an airtight container for up to 4 days. To reheat, bring to room temperature and preheat oven to 350ºF. Place stuffed potatoes on a baking tray and bake for 15 minutes. Then follow instructions for final step of broiling.
2. To freeze, place the stuffed potatoes in the refrigerator for 30 minutes, then wrap individual portions in foil or plastic wrap and place in sealable freezer bags. Can remaini in the freezer for 3 months. If cooking from frozen, remove foil or plastic wrap and place on baking tray. Cook in the oven at 350ºF for 30 minutes, until potatoes are warmed through. Then follow instructions for final step of broiling.
