This fabulous and filling recipe is perfect for those who love meat and potatoes. The percent of calories from fat is a respectable 25%. To lower fat even more, use nonfat sour cream.
Ingredients
4
baking potatoes (8 ounces each)
3/4
pound ground beef
3/4
cup chopped onion
1
cup sliced mushrooms
2
tablespoons ketchup
1
beef bouillon cube
1
teaspoon Worcestershire sauce
1/4
teaspoon black pepper
1/4
teaspoon hot pepper sauce
1
medium zucchini, cut into matchstick-size strips
1/2
cup reduced-fat sour cream, divided
Prep and Cook Time
25 minutes
1. Pierce potatoes in several places with fork. Place in microwave oven on paper towel. Microwave potatoes at HIGH 15 minutes or until softened. Wrap in paper towels. Let stand 5 minutes.
2. While potatoes are cooking, heat large nonstick skillet over medium-high heat until hot. Add beef and onion. Cook; stir 5 minutes or until beef is browned. Add all remaining ingredients except zucchini and sour cream. Cover; simmer 5 minutes. Add zucchini. Cover; cook 3 minutes. Remove from heat. Stir in 1/4 cup sour cream. Cover; let stand 5 minutes.
3. Cut open potatoes. Divide beef mixture evenly among potatoes. Top with remaining 1/4 cup sour cream.
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