Picadillo Stuffed Potatoes
0
Points®
Temps total: 1 h 10 min • Préparation: 10 min • Cuisson: 1 h • Portions: 4 • Difficulté: Facile
This sweet-spicy meat sauce is delicious spooned over baked potatoes. It's also wonderful stuffed into baked acorn squash or bell pepper halves.
Ingrédients
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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