Alfredo Beef-Topped Potatoes

medium baking potatoes

lb. lean (at least 80%) ground beef

1/2

teaspoon seasoned salt

1/4

teaspoon pepper

cups frozen broccoli florets (from 12-oz bag)

medium red bell pepper, cut into bite-sized strips

(10-oz.) container (1 1/4 cups) refrigerated Alfredo sauce

tablespoons chopped fresh basil, if desired

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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 Information

2 Starch; 1 Vegetable; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.