TEX-MEX STUFFED POTATOES


These stuffed potatoes are so satisfying. A combo of corn, cheese, and lean ground beef makes a hearty meal.


PREP TIME 7 MIN. – COOK TIME 18 MIN. READY IN 25 MIN. – SERVINGS 4


4 medium russet potatoes 1 tbsp olive oil 8 oz 93% lean ground beef 1 (8 oz) can no-salt- added tomato sauce 1 cup frozen corn, thawed


1 tbsp chili powder 1 tsp smoked paprika ¼ cup shredded reduced-fat Cheddar ¼ cup chopped cilantro


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STEP 1 With a fork, prick the potatoes all over. Place in a microwave-safe dish. Cover with vented plastic and microwave 5 min. Using tongs or a fork, carefully turn potatoes over and continue microwaving 5–8 min., until fork-tender. STEP 2 Meanwhile, in a 10-inch skillet, heat the oil on medium-high. Add the beef and cook 5 min., until browned, breaking up with back of spoon. Stir in the tomato sauce, corn, chili powder, and paprika. Cook 3 min., until beef is cooked. Season with salt and pepper to taste. STEP 3 Halve potatoes lengthwise and scrape and fluff insides with fork. Season with salt. Spoon beef mixture over potato halves. Sprinkle with the Cheddar and garnish with the cilantro.


Per serving: 315 calories, 10g fat, 3g saturated fat, 41mg cholesterol, 131mg sodium, 41g carbohydrate, 5g fiber, 5g sugar, 19g protein


Reduced-fat Cheddar


Cheddar made with 2% milk delivers plenty of


sharp cheese flavor but keeps this dish light.


JANUARY 2019 57


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