Busters Recipes

Sloppy Joe Taters

2 large russet potatoes

1/4 lb. lean ground beef

1/2 tsp. olive oil

1/3 cup chopped green bell pepper

1 can (10 oz.) crushed or stewed tomatoes, undrained

1 TB Heinz chili sauce

1. Preheat oven to 425º F. Scrub potatoes; pat dry.

Pierce several times with a fork. Bake until tender, 1 to 1-1/2 hours.

2. Place potatoes on a wire rack and cool for 15 minutes. Reduce oven temperature to 350º F. Slice each potato in half lengthwise. Scoop out flesh, leaving a 1/2" thick

shell. Place potato flesh in a bowl and mash. Set aside. 3. In a large nonstick skillet, cook beef over medium heat, stirring frequently, until browned, about 3 minutes. Using a slotted spoon, remove beef from skillet. Drain off fat; wipe skillet clean.

4. In same skillet, heat oil over medium heat. Add pepper; sauté until crisp-tender, about 2 minutes. Stir in tomatoes. Cook for 1 minute. Stir in chili sauce, mashed potatoes, and beef; cook until heated through, about 1 minute. Spoon beef mixture evenly into potato shells.

5. Spray a baking sheet with vegetable cooking spray. Place potato shells on prepared sheet. Bake until heated through, about 20 minutes. Place on a serving platter.

Serve immediately. Yield: 4 servings.