Photo of Picadillo Stuffed Potatoes by WW

Picadillo Stuffed Potatoes

5 - 7
PersonalPoints™ per serving
Total Time
1 hr 10 min
10 min
1 hr
This sweet-spicy meat sauce is delicious spooned over baked potatoes. It's also wonderful stuffed into baked acorn squash or bell pepper halves.


Uncooked potato(es)

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

Uncooked 93% lean ground beef

1 pound(s)

Garlic clove(s)

1 clove(s), large, minced

Uncooked shallot(s)

2 small, finely chopped

Canned diced tomatoes

14½ oz, with chilies (undrained)

Table salt

¼ tsp(s)

Ground cinnamon


Black pepper


Uncooked scallion(s)

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

Golden seedless raisins

¼ tbsp(s), chopped


  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.