Hamburger-Stuffed Potatoes

Hamburger-Stuffed Potatoes
Staff Writer

Thinkstock/iStockphoto

A fully — and hamburger — loaded potato satisfies any burger craving and keeps it gluten-free. 

6
Servings
140
Calories Per Serving
Deliver Ingredients

Notes

No-bun bonus: The Sneaky Chef green purée is a power packed trio starring spinach, broccoli, and peas. No worries, no one will know they’re there!

Ingredients

For the hamburger mixture

  • large russet potatoes
  • 1  Tablespoon  olive oil
  • 1/2  Pound  lean ground beef or turkey
  • 1  Tablespoon  ketchup
  • 1  Teaspoon  Worcestershire sauce
  • 3  Tablespoons  tomato paste
  • 1/4  Cup  Sneaky Chef Green Purée
  • 1/2  Teaspoon  salt
  • 1  Tablespoon  unsalted butter
  • 2  Tablespoons  plain low-fat Greek yogurt
  • 1/2  Teaspoon  salt

Directions

For the hamburger mixture

Preheat the oven to 450 degrees.

Prick the potatoes several times with a fork and place them directly on oven rack. Bake for 50 to 60 minutes until tender.

While potatoes are baking, heat the oil over medium heat in a deep skillet or earthenware pot. Add the beef (or turkey), stirring to break it up, and cook for about 5 minutes, until the meat is no longer red. Stir in the ketchup, Worcestershire Sauce, tomato paste, Green Purée, salt, and a few grinds of pepper. Mix well. Bring to a boil, and then reduce heat to low and simmer for 10 to 15 minutes.

Remove potatoes from the oven and set aside until cool enough to handle. Cut potatoes in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving some potato in the skin to keep shells intact. Mash potatoes lightly with a fork, adding the butter, yogurt, and salt. Set aside.

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. Spray tops with oil and place back in the oven for 5 minutes, to crisp the top of the potato. Serve immediately.

Cheeseburger variation:

Follow same instructions for Hamburger-Stuffed Potato above, adding 1/2 slice of American cheese to completed stuffed potato half and returning to oven for 5 minutes, until cheese is melted.

 

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
4g
17%
Cholesterol
41mg
14%
Carbohydrate, by difference
4g
3%
Protein
11g
24%
Vitamin A, RAE
17µg
2%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
32mg
3%
Choline, total
31mg
7%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
107mg
15%
Selenium, Se
14µg
25%
Sodium, Na
86mg
6%
Water
41g
2%
Zinc, Zn
1mg
13%

Hamburger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Hamburger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Hamburger Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.