Picadillo stuffed potatoes
1
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked potato
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
1 clove(s), minced
Shallot
2 small, finely chopped
Canned diced tomatoes
14½ oz, with chilies (undrained)
Table salt
¼ tsp
Ground cinnamon
⅛ tsp
Black pepper
⅛ tsp
Scallions
2 Tbsp, green parts only, finely chopped
Golden seedless raisins
¼ cup(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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