Stuffed Spuds

6 users rated this recipe an average rating of 4.5
  • Makes: 4 servings
  • Start to Finish: 30 mins
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Stuffed Spuds
large baking potatoes (about 2-1/2 pounds)
ounces beef flat-iron steak
tablespoon vegetable oil
ounces sliced fresh mushrooms
cups broccoli florets
cup bottled stir-fry sauce with ginger
Sliced red sweet peppers (optional)
Chopped peanuts (optional)
  1. Arrange potatoes in a microwave-safe 2-quart square dish. Microwave, uncovered, on 100 percent power (high) for 7 minutes. Turn potatoes; microwave for 8 minutes more. Let potatoes rest in microwave.
  2. Meanwhile, slice steak into thin strips, slicing crosswise against the grain. In a 12-inch skillet heat oil over medium-high heat. Add steak; cook and stir for 2 minutes. Add mushrooms and broccoli; cook and stir for 5 minutes. Add stir-fry sauce; stir to coat. Cook, uncovered, for 1 minute or until heated through.
  3. Carefully remove potatoes from microwave. Cut a lengthwise slit in the top of each. Squeeze potato ends to open. Top potatoes with stir-fry mixture. Drizzle with any remaining sauce. If desired, top with sweet pepper slices and peanuts.
Nutrition Facts (Stuffed Spuds)
    Per serving:
  • 433 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 51 mg chol.,
  • 645 mg sodium,
  • 60 g carb.,
  • 8 g fiber,
  • 10 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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