Creado con IA
Italian Meat and Cheese Stuffed Potato Skins
60 min 399 kcal por ración Media
Ingredientes
4 Raciones
- russet potatoes800 g
- lean ground beef200 g
- onion110 g
- shredded mozzarella cheese100 g
- diced tomatoes200 g
- olive oil1 tablespoon
- dried oregano1 teaspoon
- saltto taste
- black pepperto taste
Preparación
- 1
Preheat your oven to 200°C (400°F).
- 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
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
Add the lean ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- 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
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
Place the potato skins back on the baking sheet, skin side down. Fill each skin with the beef and tomato mixture.
- 8
Sprinkle the shredded mozzarella cheese evenly over the filled potato skins.
