- Start out just as if you were making a twice-baked potato.
- Scrub four russet potatoes (high starch – good for baking)
- Poke a few holes in the top of the potato to let the steam escape.
- Bake the potato for about 40 minutes at 400º
- Cut the top off the potato
- Scoop out the meat of the potato, being careful not to poke through the skin.
- To the meat of the potato, add –
- 2 TBL butter
- 1/2 tsp salt
- 1/2 C lowfat buttermilk
- Mash until smooth. Use a mixer if you must – it needs to be smooth, not lumpy
- In a skillet, brown 8 oz 85/15 ground beef
- Drain the excess oil
- Add –
- 1/2 onion – diced
- 1 TBL butter
- 1 TBL olive oil
- 3/4 tsp white pepper
- 1 tsp salt
- 2 TBL flour
- 1 tsp corn starch
- 1 C beef broth
- 2 tsp Worcestershire
- 1-1/2 C frozen chopped vegetables
- Simmer until sauce thickens
- Fill potato boats
- Pipe smooth white potato mixture over the top
- Use a fork to create patterns on top
- Bake at 350º for about 15-20 minutes or until singed brown
– - This can be prepared 24 hours in advance, and refrigerated
- Increase cooking time by five minutes – or until singed brown
View YouTube Video on which this recipe was based.
