sloppy potatoes

By á-5087

Ingredients

• Share:
• Print
• 4 large Russet or sweet potatoes, scrubbed and dried
• Olive oil cooking spray
• Salt and pepper
• 1 tablespoon olive or vegetable oil
• 1 pound ground turkey or beef
• Salt and pepper
• 1 tablespoon cumin, a scant palmful
• 1 tablespoon coriander, a scant palmful
• 1 tablespoon chili powder, a scant palmful
• 1 onion, finely chopped
• 2 to 3 cloves garlic, finely chopped
• 1 tablespoon light brown sugar
• 1 tablespoon cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 cup tomato passata or purée
• 1 1/2 cups shredded cheddar cheese
• Chopped scallions and chopped pickles, for garnish

Details

Servings 1
Adapted from rachaelrayshow.com

Preparation

Step 1

Yields: 4

Preparation

Preheat oven to 425ºF.

Prick potatoes, spray them with cooking spray and season with salt and pepper. Roast to tender, 45 minutes to 1 hour.

Meanwhile, heat skillet with oil, a turn of the pan. Brown and crumble the meat and add salt, pepper, cumin, coriander and chili powder. Stir to fragrant, add onions and garlic, and soften 1-2 minutes. Add brown sugar, vinegar, Worcestershire sauce, passata or purée and simmer over low heat to develop flavor.

Top the baked potatoes or halved potatoes with sloppy sauce and cheese, scallions and pickles to garnish and serve. Eat the skins -- they are full of good nutrition!

Comment on this recipe

comments

Please enable JavaScript to view the comments powered by Disqus.

blog comments powered by Disqus

Preheat oven to 425ºF.

Prick potatoes, spray them with cooking spray and season with salt and pepper. Roast to tender, 45 minutes to 1 hour.

Meanwhile, heat skillet with oil, a turn of the pan. Brown and crumble the meat and add salt, pepper, cumin, coriander and chili powder. Stir to fragrant, add onions and garlic, and soften 1-2 minutes. Add brown sugar, vinegar, Worcestershire sauce, passata or purée and simmer over low heat to develop flavor.

Top the baked potatoes or halved potatoes with sloppy sauce and cheese, scallions and pickles to garnish and serve. Eat the skins -- they are full of good nutrition!