colombian

Baked Stuffed Potato with Shredded Beef and Creole Tomato

This baked dish pairs russet potato with beef flank steak, tomato, finely diced and butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

63 g Carbohydrates

27 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

320g russet potato 246 kcal
140g beef flank steak 196 kcal
10g butter 72 kcal
140g tomato, finely diced 25 kcal
20g scallion, finely sliced 7 kcal
15g lime juice 5 kcal
10g olive oil 88 kcal
0.5 tsp (1g) ground cumin 4 kcal
0.5 tsp (1g) salt 0 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

russet potato
Preheat oven to 425 F. Prick the potato and bake directly on the rack until tender, 45-55 minutes.
beef flank steakolive oilground cuminsaltblack pepper
While it bakes, season flank steak with salt, cumin, and pepper. Sear in a hot skillet with oil, 3-4 minutes per side (or until desired doneness).
beef flank steak
Rest steak 5 minutes, then shred or thinly slice.
tomatoscallionlime juicesalt
Mix tomato, scallion, lime juice, and a pinch of salt to make a quick creole topping.
russet potatobeef flank steakbutter
Split baked potato and fluff the center with a fork. Add butter, then pile on shredded beef.
tomato
Top with the creole tomato mix and serve hot.