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Alfredo Beef-Topped Potatoes

Alfredo Beef-Topped Potatoes
  • Prep 25 min
  • Total 0 min
  • Ingredients 8
  • Servings 4
Stuffed potatoes make a great main course. Try this inviting combo of sautéed ground beef, frozen broccoli florets, and prepared sauce.
Updated November 8, 2010

Ingredients

  • 4 medium baking potatoes
  • 1 lb. lean (at least 80%) ground beef
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 cups frozen broccoli florets (from 12-oz bag)
  • 1 medium red bell pepper, cut into bite-sized strips
  • 1 (10-oz.) container (1 1/4 cups) refrigerated Alfredo sauce
  • 2 tablespoons chopped fresh basil, if desired

Steps

  • 1
    Pierce potatoes with fork several times; place on microwave-safe plate. Microwave on High for 6 to 8 minutes or until fork-tender, turning once.
  • 2
    Meanwhile, in 12-inch nonstick skillet, break up ground beef; sprinkle with seasoned salt and pepper. Cook over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
  • 3
    Stir in broccoli, bell pepper and Alfredo sauce. Reduce heat to low; cook about 6 minutes or until broccoli is crisp-tender, stirring occasionally.
  • 4
    Place potatoes on individual serving plates. Cut potatoes in half lengthwise; mash slightly in skin. Top each potato half with beef mixture; sprinkle with basil.

  • Roasted bell peppers from a jar or the deli can be substituted for the red bell pepper. Drain them well before adding.
  • If you use reduced-fat Alfredo sauce and 93% extra-lean ground beef, you can cut the fat by about 21 grams and reduce the calories to 410 per serving.

Nutrition Facts

Serving Size: 1 Serving
Calories
585
Calories from Fat
315
Total Fat
35g
54%
Saturated Fat
19g
95%
Cholesterol
140mg
47%
Sodium
550mg
23%
Total Carbohydrate
35g
12%
Dietary Fiber
4g
16%
Sugars
5g
Protein
33g
% Daily Value*:
Vitamin A
68%
68%
Vitamin C
72%
72%
Calcium
22%
22%
Iron
24%
24%
Exchanges:
2 Starch; 1 Vegetable; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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