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