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Categories:
clean tomatoes tomato paste brown sugar Worcestershire sauce red wine vinegar garlic extra lean ground beef salt chili powder paprika
Viewed: 40 - Published at: 3 years agoIngredients
- 10 ounces russet potato scrubbed clean
- 1/3 cup crushed tomatoes canned
- 1 1/2 teaspoons tomato paste
- 1/2 teaspoon brown sugar not packed
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon red wine vinegar
- 1/8 teaspoon garlic powder
- 4 ounces extra lean ground beef 4% fat or less
- 2 dashes salt each, and black pepper
- 2 dashes chili powder
- 2 dashes paprika
Method
- Pierce potato several times with a fork. On a microwave-safe plate, microwave potato for 3 1/2 minutes.
- Flip potato, and microwave for another 3 1/2 minutes, or until soft.
- Meanwhile, in a small bowl, combine crushed tomatoes, tomato paste, brown sugar, Worcestershire sauce, vinegar, and garlic powder. Mix until smooth and uniform.
- Bring a skillet sprayed with nonstick spray to medium-high heat. Add beef and a dash each salt, pepper, chili powder, and paprika. Cook and crumble for about 4 minutes, until fully cooked.
- Remove skillet from heat, and stir in tomato mixture.
- Cut potato in half lengthwise. Use a spoon to gently scoop out some of the pulp, leaving about 1/2 inch inside the skin. Discard pulp, or reserve for another use.
- Sprinkle potato halves with remaining dash each salt, pepper, chili powder, and paprika. Fill with beef mixture.
