Prep: 5 minutes
Cook: 15 minutes
One 10-oz. russet potato, scrubbed clean
1/3 cup canned crushed tomatoes
1 1/2 tsp. tomato paste
1/2 tsp. brown sugar (not packed)
1/2 tsp. Worcestershire sauce
1/2 tsp. red wine vinegar
1/8 tsp. garlic powder
4 oz. raw extra-lean ground beef (4% fat or less)
2 dashes each salt and black pepper
2 dashes chili powder
2 dashes paprika
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.
MAKES 1 SERVING
HG Alternative: If made with lean ground turkey (7% fat or less) instead of extra-lean beef, each serving will have 336 calories, 8g fat, 613mg sodium, 39g carbs, 5.5g fiber, 6.5g sugars, and 27.5g protein (SmartPoints® values*: 8 on Green Plan, 3 on Blue Plan, 3 on Purple Plan).
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Publish Date: 2015-04-27