Italian Baked Potatoes
Italian Vegetable Sauté
Ingredients
- 6 large russet potatoes
- 2 Tbsp olive oil
- 1 (8-oz) carton sour cream
- 4 green onions, minced
- 1 lb ground beef
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 (24-oz) jar tomato basil pasta sauce
- 1 (8-oz) pkg shredded Cheddar cheese
Instructions
- Preheat oven to 425°F. Rub potatoes with oil, and sprinkle with kosher salt. Place on a foil-lined baking sheet.
- Bake 1 hour or until potatoes are very tender. Split potatoes lengthwise, and fluff with a fork; stir sour cream and green onions into potatoes.
- Meanwhile, cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in pasta sauce, and cook 10 minutes or until thoroughly heated.
- Spoon meat mixture over potatoes, and sprinkle with cheese.
Side Dish Ingredients
- 2 zucchini, cut into half-moons
- 2 yellow squash, cut into half-moons
- 1 crown broccoli, cut into florets
- 2 Tbsp olive oil
- 1 tsp Italian seasoning
Side Dish Instructions
- Cook zucchini, squash, and broccoli in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until tender.
- Stir in Italian seasoning; season with salt and pepper to taste.
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