Hamburger-Stuffed Potatoes

• 3 large russet potatoes
• 1 tablespoon olive oil
• 1/2 pound lean ground beef or turkey
• 1 tablespoon ketchup
• 1 teaspoon worcestershire sauce
• 3 tablespoon tomato paste
• 1/4 cup sneaky chef green purée
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter
• 2 tablespoon plain low-fat greek yogurt
• 1/2 teaspoon salt

1. Preheat the oven to 450 degrees.
2. Prick the potatoes several times with a fork and place them directly on oven rack. Bake for 50 to 60 minutes until tender.
3. 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.
4. 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.
5. 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.
6. Cheeseburger variation:
7. 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.