Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 2000

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 1 potato and 1 cup topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

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  • While potatoes cook, combine beef, flour, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.

  • Melt butter in a large nonstick skillet over medium-high heat. Add beef mixture and shallots; stir-fry 5 minutes. Add thyme, garlic, and mushrooms; stir-fry 3 minutes. Add broth and wine; cook 5 minutes or until shallots are tender and sauce thickens, stirring frequently. Remove from heat.

  • Split potatoes open with fork; fluff pulp. Spoon beef mixture evenly over potatoes. Garnish with thyme sprigs, if desired.

Nutrition Facts

420 calories; calories from fat 20%; fat 8.9g; saturated fat 4.1g; mono fat 3g; poly fat 0.6g; protein 26g; carbohydrates 54.8g; fiber 4.3g; cholesterol 61mg; iron 6.5mg; sodium 777mg; calcium 49mg.
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