Picadillo Stuffed Potatoes

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)

4 medium, baking-variety, scrubbed, pierced several times with a fork

cooking spray

1 spray(s)

uncooked 93% lean ground beef

1 pound(s)

garlic clove(s)

1 medium clove(s), minced

uncooked shallot(s)

2 small, finely chopped

canned diced tomatoes

14½ oz, with chilies (undrained)

table salt

¼ tsp

ground cinnamon


black pepper


uncooked scallion(s)

2 Tbsp, green parts only, finely chopped

golden seedless raisins

¼ cup(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.

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