Sloppy Joes in Potato Jackets
Ingredients
- 4 Washington Russet potatoes
- 2 teaspoons olive oil
- ½ cup finely chopped onion
- ½ cup finely chopped green bell pepper
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- ¾ teaspoon ground cumin
- 12 oz. 93% lean ground beef
- 2/3 cup ketchup
- 1 tablespoon packed light brown sugar
- 2 teaspoons Worcestershire sauce
Directions
Preheat oven to 400°. Scrub potatoes with vegetable brush under cold running water. Rub lightly with oil, if desired. Pierce each potato several times with a fork. Bake until tender when pierced with a fork, about 50 to 60 minutes. Set aside.
In large nonstick skillet over medium-high heat, heat oil. Add onion, bell pepper and garlic and cook, stirring occasionally, until vegetables are slightly softened, about 4 to 5 minutes. Stir in chili powder and cumin. Cook until fragrant, about 15 seconds. Add the beef and cook, stirring and breaking into smaller pieces with a wooden spoon, until no longer pink and the meat starts to brown, about 4 to 5 minutes. Stir in the ketchup, sugar and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened and the beef is cooked through, about 3 to 4 minutes.
Cut or pierce tops of the baked potatoes lengthwise and then make a short cut crosswise. Squeeze the ends and push toward center to open. Top each with one-fourth of the beef mixture.
Nutrition Facts
Nutritional Analysis per serving: 38 calories, 22 g protein, 59 g carbohydrates, 9 g fat, 3 g saturated fat (20% o calories from at), 4 mg cholesterol, g fiber, 39 mg sodium
