1. Scrub potatoes; pierce each with a fork in several places. Microwave at HIGH 14-18 minutes, or bake at 350°F for approximately 60 minutes, until fork-tender.
2. Cook ground beef over medium heat until browned, seasoning with garlic and onion powder. Drain. Add salsa, stirring to combine and continue cooking 3-4 minutes.
3. Cut potatoes in half lengthwise; spoon an equal amount of beef mixture over each potato half. Top with shredded cheese. Serve and enjoy!
NotesTry topping with chives, light sour cream or low-fat plain Greek yogurt!
4 baking potatoes (½ pound each)
1 pound 90-95% lean ground beef or turkey
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup salsa
8 ounces sharp reduced-fat cheddar cheese, shredded (~2 cups)
MaterialsMicrowave or oven and baking sheet, skillet, spoon, measuring spoons, knife
More About Russet Potatoes
How to Select
The type of potato you choose should be based on how you're going to prepare it. Begin by selecting those that are firm and heavy for their size. Avoid any that are shriveled or have cuts, blemishes, decay or green discoloration under the skin.
How to Store
It's best to store all potatoes in a cool, dry, dark and well-ventilated place—not a refrigerator. Keeping potatoes in a basket, net or paper bag is better than storing them in a plastic bag. If plastic bags are used, the bag should have holes in it so the potatoes can breathe.
How to Prepare
Also called Idahos, russet potatoes are long, thick-skinned potatoes. They are perfect for baking and mashing because their texture is light and fluffy. Due to their crumbly flesh, russets do not hold their shape when cooked, so they are not suggested for salads or casseroles.