Ingredients
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4 medium russet potatoes (about 8 ounces each)
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½ cup low-fat mayonnaise
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8 ounces cooked ground beef, warmed
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½ cup shredded iceberg lettuce
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½ cup diced tomato
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¼ cup sliced red onion
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4 teaspoons shredded Colby Jack cheese
Directions
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Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
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Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
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Top each potato with some mayonnaise, beef, lettuce, tomato, red onion and cheese. Serve warm.
