Categories: dinner, not tried

Ingredients

• 3 large russet potatoes, scrubbed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1/2 pound lean ground beef
• 1 teaspoon Worcestershire sauce
• 1/4 cup tomato paste
• 3 tablespoons Parmesan cheese
• 1/2 teaspoon salt, plus 1/4 teaspoon
• Pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons low-fat yogurt
• 6 slices American cheese

Directions

1. Preheat oven to 450 degrees.

2. Prick potatoes several times with a fork and place them directly on an oven rack.

3. Bake until tender, 50 to 60 minutes.

4. While potatoes are baking, heat the oil in a deep skillet over medium heat.

5. Add the onion and cook until slightly translucent, about 10 minutes.

6. Add the beef, stirring to break it up, and cook about 5 minutes, until browned.

7. Stir in the Worcestershire sauce, tomato paste, Parmesan cheese, 1/2 teaspoon salt, and pepper to taste.

8. Cook another 5 minutes.

9. Remove potatoes from oven and set aside until cool enough to handle.

10. Cut them in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving some behind to keep the shells intact.

11. Mash potatoes lightly with a fork, then mix in the butter, yogurt, and 1/4 teaspoon salt.

12. Set aside.

13. Fill each potato shell with about 2 tablespoons of the cooked hamburger mixture, then top with about 3 tablespoons of the potato mixture, mounding slightly.

14. Top with a slice of American cheese and bake until melted, about 5 minutes.

15. Serve immediately.

Email to a friend | Print this recipe | Back