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Beefy Potato Volcano

Go from pantry to table in 30 minutes. This hearty dish tops a hearty baked potato with a homemade beef stew, made with an assortment of nutrient-rich canned veggies from your pantry.

Recipe by Canned Food Alliance
Servings
6
Tags
dairy free, nut free, sugar free

Ingredients

  • 3 large baking potatoes 10 to 12 ounces each, preferably Idaho, washed and dried
  • 1 teaspoon vegetable oil
  • 1 pound lean ground beef or ground turkey
  • 1 teaspoon dried Italian seasoning
  • 1 can (8 ounces) peas, drained
  • 1 can (8 ounces) sliced carrots, drained
  • 1 can (8 ounces) cut green beans, drained
  • 1 cup canned, diced tomatoes, drained
  • 1 can (15 ounces) beef or turkey gravy

Preparation

  1. Preheat the conventional oven to 450°F.
  2. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven.
  3. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven).
  4. Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
  5. 10 to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat.
  6. Add the ground beef and cook until lightly browned, chopping and turning as needed with a spatula so the beef browns evenly, about 5 minutes.
  7. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew.
  8. Stir gently to combine and simmer for 5 minutes.
  9. Keep warm.
  10. Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain.
  11. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to "erupt" from the top.
  12. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.