Ingredients:
4 medium baking potatoes
1 onions, chopped
1 lb lean ground beef
1 (16 ounce) cans tomato puree
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
Directions:
Pierce each potato once with a fork and wrap in a paper towel.
Arrange potatoes in spoke fashion on the bottom of the microwave.
Cook on high, turning over and end-to-end once, until done (15 to 20 minutes).
Meanwhile, cook beef in a large frying pan over medium-high heat until no longer pink.
Add onion and cook until soft, about 5 minutes.
Add tomato puree, thyme, marjoram and then salt and pepper to taste.
Cook for about 5 minutes.
Halve potatoes lengthwise.
Scoop out flesh, combine with butter and mash (I added a little milk to make moist).
Taste for seasoning and add salt if needed.
Divide meat mixture among potato skins and top with mashed potatoes.
Cook in microwave on high until heated through, about 5 minutes.
Good like this, or top with your favorite cheese.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.