Ingredients
4
medium baking potatoes
1
lb. lean (at least 80%) ground beef
1/2
teaspoon seasoned salt
1/4
teaspoon pepper
2
cups frozen broccoli florets (from 12-oz bag)
1
medium red bell pepper, cut into bite-sized strips
1
(10-oz.) container (1 1/4 cups) refrigerated Alfredo sauce
2
tablespoons chopped fresh basil, if desired
Preparation
Pierce potatoes with fork several times; place on microwave-safe plate. Microwave on High for 6 to 8 minutes or until fork-tender, turning once.
Meanwhile, in 12-inch nonstick skillet, break up ground beef; sprinkle with seasoned salt and pepper. Cook over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
Stir in broccoli, bell pepper and Alfredo sauce. Reduce heat to low; cook about 6 minutes or until broccoli is crisp-tender, stirring occasionally.
Place potatoes on individual serving plates. Cut potatoes in half lengthwise; mash slightly in skin. Top each potato half with beef mixture; sprinkle with basil.
