Tuesday, January 10, 2017

BBQ Beef-Stuffed Potatoes

D and I decided to make this.  We typically make 1 crockpot meal a week.  We both thought the potatoes in the crockpot was weird, so D was going to microwave them. However I was home so I baked them in the oven.

The result was pretty good. The BBQ won't win any contest, but again, another comfort food that is perfect and ready when you get home.  Working from home, the smell will make you hungry all day.

We cut the recipe to 4. It made big portions. (Even though I baked the potatoes, I still used the salt and oil, so I counted it for my nutritional purposes

BBQ Beef-Stuffed Potatoes

Photo by ALB

ACTIVE TIME: 15 mins; TOTAL TIME: 8 hrs, 15 mins
YIELD: Serves 6 (we got 4)

Be sure to wrap the potatoes in parchment paper; foil can add a metallic taste to the dish. (we baked out potatoes in the oven an hour before eating).

1/4 cup dark brown sugar
3 tablespoons unsalted tomato paste
2 tablespoons reduced-sodium Worcestershire sauce
1 tablespoon chili powder
1 1/4 teaspoons kosher salt, divided
1 1/4 teaspoons black pepper, divided
1 1/2 pounds boneless chuck roast, trimmed
1 1/2 cups vertically sliced red onion
Cooking spray
6 (4-oz.) russet potatoes (used 4)
2 teaspoons olive oil (used 1 TBSP)
3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
6 tablespoons light sour cream
1/4 cup sliced green onions

Combine brown sugar, tomato paste, Worcestershire sauce, chili powder, 1 teaspoon salt, and 3/4 teaspoon pepper in a small bowl; rub generously over roast.

Place red onion slices in bottom of a 5- to 6-quart slow cooker coated with cooking spray; top with roast.

Rub potatoes with oil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wrap each potato in parchment paper; arrange on top of roast. (didn't do)

Cover and cook on LOW 8 hours or until tender. (baked potatoes in the oven for 1 hour with no type of wrap (with the salt and oil) or in the microwave)

Unwrap potatoes; split lengthwise, cutting to but not through the other side. Shred roast with 2 forks, and stir to combine with onion mixture.

Top each potato with 1/2 cup beef mixture, 2 tablespoons cheese, 1 tablespoon sour cream, 2 teaspoons green onions, and 1/4 teaspoon pepper.

NUTRITION INFORMATION (as written from CL, 6 Servings)
Calories: 385; Fat: 12.7 g; Sat fat: 6.1 g; Mono fat: 4.9 g; Poly fat: 0.7 g; Protein: 32 g; Carbohydrate: 37 g; Fiber: 3 g; Cholesterol: 92 mg; Iron: 4 mg; Sodium: 687 mg; Calcium: 173 mg; Sugars: 12 g

16 Smart Points (4 servings, my calculation)

Cooking Light, DECEMBER 2016

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