Are you looking for a fun meal to enjoy with your family? Look no further than this Young Cooks' favourite!
Our Young Cooks program helps youth aged 8-12 get familiar with basic kitchen tools and cooking skills and allows them to prepare and enjoy meals together.
What's not to love? Classic baked potatoes topped with delicious sloppy joe and golden melted cheese.
Makes: 4 servings
Ingredients
4 large potatoes
1 tbsp oil
1 lb. ground beef
1 onion
1 bell pepper
1 carrot
1 rib celery
1 can tomato sauce (398ml)
2 tbsp apple cider vinegar
1 tbsp soy sauce
1 tbsp ketchup
1 tsp paprika
1 tsp mustard powder
1 tsp garlic powder
2 tbsp brown sugar
1 tsp vegetable stock powder
1 cup water
1 tsp salt
1/2 tsp pepper
1 cup shredded cheese (optional)
Sour cream (optional)
Instructions
Preheat oven to 400 F. Dice onion, bell pepper, carrot, and celery.
Clean potatoes and pierce with a fork. Cook in the microwave for 8 minutes, or until tender. Let rest for 5 minutes.
In a medium pan, heat oil over medium-high heat, cook meat until starting to brown, stirring often and breaking apart. Add the veggies and cook until tender (3-4 min). Season with salt & pepper.
Add the tomato sauce, vinegar, soy sauce, ketchup, paprika, mustard powder, garlic powder, brown sugar, stock powder, water, salt and pepper. Mix well and bring to simmer for 10 minutes, stirring frequently. Remove from heat.
Cut the potatoes in half lengthwise and trim the rounded base off of each half to stabilize.
Scoop out the potato flesh and place it into a medium bowl. Add the mashed potato to the veggie and meat mixture. Combine well.
Divide the meat and veg mixture among the hollowed-out potatoes. Top with shredded cheese.
Bake on a parchment paper lined baking sheet for 5-10 minutes or until cheese is melted and turning golden. Serve with sour cream. Enjoy!
If you want to share photos of your cooking or have any questions please feel free to get in touch with Marlee at mlacourciere@thenorthgrove.ca.
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