Beef-Topped Baked PEI Potatoes

Main/Side Dishes


Ingredient Amount
4 PEI Russet potatoes
1/2 cup / 125ml onion, diced
2 garlic cloves
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


Bake 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.


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