Recipe by Mealtime.org
"Go from pantry to table in 30 minutes. Top a hearty baked potato with homemade beef stew, made with an assortment of nutrient-rich canned veggies from your pantry."
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baking potatoes, 10 to 12 ounces each, preferably Idaho, washed and dried
ground turkey or lean ground beef
dried Italian seasoning
1 (8 ounce) can
1 (8 ounce) can
sliced carrots, drained
1 (8 ounce) can
cut green beans, drained
canned diced tomatoes, drained
1 (15 ounce) can
beef or turkey gravy
Really tasty and fun! I put a little bit of olive oil on the potato skins before putting them in the oven and they came out nice and crispy. I also used fresh baby carrots and broccoli instead of canned vegetables and shredded cheddar cheese over the top. If you do this with kids (or kids-at-heart like my husband) you can pretend the broccoli are trees!
I followed the recipe exactly and it was completely flavorless. The only thing I could taste was the individual flavor of the peas/carrots. Not sure what it needed, but adding some shredded cheese on top helped, but killed the healthiness of it. Any ideas what to do with all the leftovers???
Love the baking technique...works great! I didn't have any gravy so I attempted my own by making a roux and then adding chicken stock and herbs. Canned cream of chicken soup would probably be good, too, instead of gravy. Also didn't have tomatos but did have bell pepper and spinach. This recipe really lends itself to using whatever veggies you like.
This is sooooooo good. I browned the meat with lots of onions, spices (use whatever ones you enjoy), and some barbecue sauce for added kick. Threw it in the crockpot with a can of mixed veggies, some tomato sauce (i was out of diced tomatoes) and a can of turkey gravy because that's all I had. I let that cook on low for a couple hours so the flavors could all combine and I did the baked potatoes in the oven. Such a hearty and satisyfing easy, cheap meal. Will definetly be making it again.
This turned out great and was kid approved!! I will definitely share this recipe as well as make it again.
This was like thanksgiving in my mouth. My only real complaint was there was not enough gravy in the recipe. if you make this dish be sure to add MORE. I had to run to the store to get more in the middle of cooking it. We tried the leftovers with pasta and it just wasn't the same. The potatos really make it work.
We did not like this one bit! My kids wouldn't eat it, my hubby asked me not to make it again. I thought it was okay - I made it just as the recipe called and added garlic as others mentioned. It had flavor and wasn't bland, just wasn't that great - we were disappointed!
Love the concept of this recipe. Healthy and fun for kids. I agree with the review that it would lack flavor if followed exactly so I doctored it up with fresh garlic, onion powder, and a lot more dried Italian seasonings including marjoram and basil, salt and pepper. The turkey gravy I purchased was the store brand in a can and it was not too loaded with chemicals or fat. I didn't drain the tomatoes so it had a nice sauce with it. I also used fresh baby carrots chopped and frozen peas and green beans. I feel these are healthier than canned. We sprinkled a little parmesan cheese on top. I think this is a great base recipe to adapt with fresh yellow squash, broccoli, spinach and/or zucchini. You will have to start browning the meat sooner to allow for the longer cook time of the vegetables. I think it is worth using fresh if possible. I greatly appreciate the tip on cooking the potatoes. What a HUGE time saver and they came out perfect. I will use that tip again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Beefy Potato Volcano
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 81
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