1/2 of recipe (1 stuffed potato): 327 calories, 5.5g fat, 746mg sodium, 49g carbs, 4g fiber, 10.5g sugars, 20.5g protein -- PointsPlus® value 8*
These incredible stuffed 'taters are actually once microwaved and once baked. That can be our little secret -- no need to use air quotes when serving them to friends.
Two 10-oz. russet potatoes
4 oz. raw extra-lean ground beef (4% fat or less)
1/2 cup chopped onion
1/8 tsp. each salt and black pepper
3 tbsp. ketchup
2 slices 2% milk American cheese
Optional toppings: mustard, additional ketchup, chopped pickles
Preheat oven to 375 degrees. Spray a baking pan with nonstick spray.
Pierce potatoes several times with a fork. On a large microwave-safe plate, microwave for 4 minutes.
Flip potatoes, and microwave for 4 more minutes, or until soft.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add beef, onion, salt, and pepper. Cook and crumble for about 5 minutes, until beef is fully cooked and onion is soft.
Once potatoes are cool enough to handle, slice off a 2-inch-wide strip of each potato skin, lengthwise, from the top of the potato. Carefully scoop out the insides, transfer them to a medium bowl, and break up with a fork.
Discard half of the potato pulp (or reserve for another use). To the remaining pulp in the bowl, add ketchup and mash thoroughly. Add beef mixture, and mix well.
Place potato shells in the baking pan. Spoon potato-beef mixture into the shells. Bake for 8 minutes.
Top each potato with a cheese slice. Bake until cheese has melted, about 2 minutes. Serve and enjoy!
MAKES 2 SERVINGS