Picadillo Stuffed Potatoes
- Total Time
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 spray1 spray(s)
uncooked 93% lean ground beef1 pound(s)
garlic clove(s)1 clove(s), medium, minced
uncooked shallot(s)2 small, finely chopped
canned diced tomatoes14 ½ oz, with chilies (undrained)
table salt¼ tsp
ground cinnamon⅛ tsp
black pepper⅛ tsp
uncooked scallion(s)2 Tbsp, green parts only, finely chopped
golden seedless raisins¼ cup(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.