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Photo of Picadillo Stuffed Potatoes by WW

Picadillo Stuffed Potatoes

7
Points® value
Total Time
1 hr 10 min
Prep
10 min
Cook
1 hr
Serves
4
Difficulty
Easy
This sweet-spicy meat sauce is delicious spooned over baked potatoes. It's also wonderful stuffed into baked acorn squash or bell pepper halves.

Ingredients

Uncooked potato

1 pound(s), baking-variety, scrubbed, pierced several times with a fork

Uncooked 93% lean ground beef

1 pound(s)

Garlic

1 clove(s), large, minced

Shallots

2 small, finely chopped

Canned diced tomatoes

14½ oz, with chilies (undrained)

Table salt

¼ tsp(s)

Ground cinnamon

⅛ tsp(s)

Black pepper

⅛ pinch(es)

Uncooked scallions

2 tbsp(s), green parts only, finely chopped

Golden seedless raisins

¼ tbsp(s), chopped

Instructions

  1. Preheat oven to 425ºF. Place potatoes directly on rack in oven; bake until a knife easily pierces potatoes, about 45 to 60 minutes. Remove from oven; set aside.
  2. While potatoes are baking, coat a large nonstick skillet with cooking spray and set over medium heat. When hot, add beef, garlic and shallot; cook, breaking up meat with a wooden spoon as it cooks, about 5 minutes. Stir in tomatoes with their liquid, salt, cinnamon and pepper. Cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes; stir in scallions and raisins.
  3. To serve, slice each potato in half lengthwise and top with sauce. Yields 1 potato and about 1 cup sauce per serving.

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