Italian Meat and Cheese Stuffed Potato Skins

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Wash the russet potatoes thoroughly and prick them several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender.

3. 3

   While the potatoes are baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

4. 4

   Add the lean ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.

5. 5

   Stir in the diced tomatoes and dried oregano. Season with salt and pepper to taste. Simmer for 5-7 minutes until the mixture thickens slightly. Remove from heat.

6. 6

   Once the potatoes are cooked and cool enough to handle, cut them in half lengthwise. Carefully scoop out most of the flesh, leaving about 1 cm of potato attached to the skin. Reserve the scooped-out potato for another use.

7. 7

   Place the potato skins back on the baking sheet, skin side down. Fill each skin with the beef and tomato mixture.

8. 8

   Sprinkle the shredded mozzarella cheese evenly over the filled potato skins.

9. 9

   Return the stuffed potato skins to the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.

10. 10

    Remove from the oven and let cool slightly before serving. Enjoy your Italian Meat and Cheese Stuffed Potato Skins!