|4||PEI Russet potatoes|
|1/2 cup / 125ml||onion, diced|
|19oz / 540ml||can of stewed tomatoes|
|1lb / 500g||ground beef|
|2 cups / 500ml||sliced or cubed zucchini, broccoli, red or green peppers or mushrooms|
|1/2 tsp / 2ml||Italian dressing|
|to taste||salt & pepper|
DirectionsBake potatoes in 375 ºF (190 ºC) 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.