Photo of Picadillo stuffed potatoes by WW

Picadillo stuffed potatoes

6 - 9
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. It doesn't get much easier to prep the potatoes: simply place them directly on a rack in the oven and let them bake until they're tender. The other aromatics come together in just one skillet. First, brown the ground beef along with softening some garlic and shallots. Stir in the diced tomatoes, season with salt, cinnamon, and pepper, and let it thicken up in the pan. Finish off the filling with chopped scallions and golden raisins for even more sweetness and texture.


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.