Picadillo Stuffed Potatoes
1 pound(s), baking-variety, scrubbed, pierced several times with a fork
uncooked 93% lean ground beef
1 clove(s), medium, minced
2 small, finely chopped
canned diced tomatoes
14½ oz, with chilies (undrained)
2 tbsp(s), green parts only, finely chopped
golden seedless raisins
¼ tbsp(s), chopped
- 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.
- 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.
- To serve, slice each potato in half lengthwise and top with sauce. Yields 1 potato and about 1 cup sauce per serving.