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Beef-Topped Baked PEI Potatoes
WP Griffin Recipe

Beef-Topped Baked PEI Potatoes

19ozcan of stewed tomatoes540ml
4PEI Russet potatoes 4
1/2 tspItalian dressing 2ml
2garlic cloves2
1/2 cuponion, diced125ml
to tastesalt & pepperto taste
2 cupssliced or cubed zucchini, broccoli, red or green peppers or mushrooms500ml
1lbground beef500g

Bake potatoes in 375 F (190 C) oven for 50-60 minutes or until done. Cut off top of potatoes, squeeze ends and push toward centre. Meanwhile, cook ground beef, onion and garlic in large frying pan until no sign of pink meat. Drain fat. Add tomatoes and 2 cups (500ml) of one or a mixture of vegetables. Add Italian seasoning and salt and pepper if desired. Simmer until mixture begins to thicken and vegetables are tender, approx. 10-15 minutes. Serve hot potatoes topped with generous serving of beef and vegetables.

This potato recipe is brought to you courtesy of PEI Potato Board.

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