Ragu Loaded Potatoes
Ragu Loaded Potatoes
Ingredients
For the Baked Potatoes
- 4 spud lite potatoes, medium-sized
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Ragu
- 1 pound ground beef, lean
- 1 tablespoon olive oil
- 1 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Topping
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup high-protein Greek yogurt
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork.
⏱️ 5 min•🌡️ 400
- 2
Rub the potatoes with 1 tablespoon of olive oil, then sprinkle with salt and black pepper. Place them directly on the oven rack and bake for 45-60 minutes, or until fork-tender.
⏱️ 60 min•🌡️ 400
- 3
While the potatoes are baking, prepare the ragu. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min
- 4
Add the diced yellow onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 8 min
- 5
Pour in the crushed tomatoes and beef broth. Add the dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes, or until the potatoes are ready, stirring occasionally.
⏱️ 20 min
- 6
Once the potatoes are cooked, carefully remove them from the oven. Slice each potato lengthwise down the middle, being careful not to cut all the way through. Fluff the inside of the potato with a fork.
⏱️ 5 min
- 7
Spoon a generous amount of the prepared ragu over each potato. Top with a sprinkle of freshly grated Parmesan cheese and a dollop of high-protein Greek yogurt.
⏱️ 5 min
- 8
Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ragu Loaded Potatoes
For the Baked Potatoes
- 4 spud lite potatoes, medium-sized
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Ragu
- 1 pound ground beef, lean
- 1 tablespoon olive oil
- 1 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Topping
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup high-protein Greek yogurt
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork.
⏱️ 5 min•🌡️ 400 - 2
Rub the potatoes with 1 tablespoon of olive oil, then sprinkle with salt and black pepper. Place them directly on the oven rack and bake for 45-60 minutes, or until fork-tender.
⏱️ 60 min•🌡️ 400 - 3
While the potatoes are baking, prepare the ragu. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min - 4
Add the diced yellow onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 8 min - 5
Pour in the crushed tomatoes and beef broth. Add the dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes, or until the potatoes are ready, stirring occasionally.
⏱️ 20 min - 6
Once the potatoes are cooked, carefully remove them from the oven. Slice each potato lengthwise down the middle, being careful not to cut all the way through. Fluff the inside of the potato with a fork.
⏱️ 5 min - 7
Spoon a generous amount of the prepared ragu over each potato. Top with a sprinkle of freshly grated Parmesan cheese and a dollop of high-protein Greek yogurt.
⏱️ 5 min - 8
Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 2 min