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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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My friend Mary gave this recipes 6 years ago and i love it Ingredients:
2 large russet potatoes |
1/4 lb. lean ground beef |
1/2 tsp. olive oil |
1/3 cup chopped green bell pepper |
1 can (10 oz.) crushed or stewed tomatoes, undrained |
1 tb heinz chili sauce |
Directions:
1. Preheat oven to 425º F. Scrub potatoes; pat dry.
2. Pierce several times with a fork. Bake until tender, 1 to 1-1/2 hours
3. Place potatoes on a wire rack and cool for 15 minutes. Reduce oven temperature to 350º F. Slice each potato in half lengthwise. Scoop out flesh, leaving a 1/2 thick shell. Place potato flesh in a bowl and mash. Set aside. 3. In a large nonstick skillet, cook beef over medium heat, stirring frequently, until browned, about 3 minutes. Using a slotted spoon, remove beef from skillet. Drain off fat; wipe skillet clean.
4. In same skillet, heat oil over medium heat. Add pepper; sauté until crisp-tender, about 2 minutes. Stir in tomatoes. Cook for 1 minute. Stir in chili sauce, mashed potatoes, and beef; cook until heated through, about 1 minute. Spoon beef mixture evenly into potato shells.
5. Spray a baking sheet with vegetable cooking spray. Place potato shells on prepared sheet. Bake until heated through, about 20 minutes. Place on a serving platter.
6. Serve immediately
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