Sloppy Joes in Potato Jackets

Washington Potato Commission

Ban the bun and give Sloppy Joes a try in a baked potato!

Makes 4 servings

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

1. Preheat oven to 400°.
2. 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.
3. 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. 
4. 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.

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