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Beef-Topped Baked PEI Potatoes

PEI Potato Recipe
4  PEI Russet Potatoes  4
1 lb  ground beef  500 g
1/2 cup  onion, diced  125 ml
2  garlic cloves, minced  2
1  19 oz (540 ml) can stewed tomatoes  1
2 cups  sliced or cubed zucchini, broccoli  500 ml
  red or green peppers or mushrooms  
1/2 tsp  Italian seasoning  2 ml
to taste  salt and pepper  to taste


Bake potatoes in 375F (190C) oven for 50-60 minutes or until done. Cut off top of potatoes, squeeze ends and push toward centre. Meanwhile, cook ground beef, onion and garlic in large frying pan until no sign of pink meat. Drain any fat. Add tomatoes and 2 cups (500ml) of one or a mixture of vegetables. Add Italian seasoning and salt and pepper if desired. Simmer until mixture begins to thicken and vegetables are tender, approx. 10-15 minutes. Serve hot potatoes topped with generous serving of beef and vegetables. Makes 4 servings. PEI Potato Board

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