So if you have been following the blog you know during 2016 I have started two new segments. First, I am posting 52 weeks of slow cooker recipes. Second, and my favorite, is Cooking with Ella. It is so much fun and fulfilling to be able to teach my daughter to cook and develop her love for cooking. After school last week Ella made these Beefy Volcano Potatoes for dinner. She started making dinner by herself, while I was working out. This recipe has everything you need in a complete healthy meal. Ella baked the potatoes, but if you want to speed up the dinner you can partially cook them in the microwave. Beefy Volcano Potatoes would also go great on leftover mashed potatoes. Once again Ella did a great job with this recipe and learned some new skills. I think next on her list she will try baking bread. Show this recipe to your kids and see if they would like to learn to cook also.
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- 6 ounces large baking potatoes 10 to 12 each, washed and dried
- 1 tsp olive oil
- 1 1/2 lb ground turkey or lean ground beef
- 2 tsp . dried Italian seasoning
- 1 oz bag frozen peas drained, 10
- 1 cup carrots diced
- 1 cup frozen green beans or 1 (8 ounce) can cut green beans, drained
- 1 oz can diced tomatoes drained, 15 .
- 1 oz can beef or turkey gravy 15 .
- Sour Cream and Chives Optional
- Preheat the conventional oven to 450° F.
- Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven.
- Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven).
- Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
- As potatoes bake, heat the oil in a large skillet over medium-high heat.
- Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes.
- Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew.
- Stir gently to combine and simmer for 5 minutes. Keep warm.
- Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain.
- Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to 'erupt' from the top.
- Ladle 1 cup of the stew over each potato to resemble flowing lava
- Serve immediately with sour cream and chives
First published by Quinn and Ella Caudill for dadwhats4dinner.com © 2016
I also will be bringing Beefy Volcano Potatoes to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties Page for other great places to find new recipes.
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Great creations from Ella!