Ingredients for Beef And Mushroom Topped Potato Wedges
- 1 pound ground beef
- 4 large russet potatoes
- 8 ounces sliced cremini mushrooms
- 4 tablespoons sliced green onions
- salt, to taste
- pepper, to taste
- 1 cup beef gravy
- 1/2 cup half-and-half
- 1/2 cup sour cream
- 1 teaspoon olive oil (optional)
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How to Make Beef And Mushroom Topped Potato Wedges
- Wash and pierce 4 large russet potatoes in several places with a fork.
- Place potatoes on a paper towel-lined microwave-safe plate.
- Microwave on high for 10-11 minutes, or until tender, rearranging halfway through.
- While potatoes cook, in a large non-stick skillet, brown 1 pound of ground beef over medium heat for 8-10 minutes, breaking it into 3/4-inch crumbles.
- Add 8 ounces of sliced cremini mushrooms and 2 tablespoons of thinly sliced green onions to the skillet. Continue cooking until the beef is no longer pink and the mushrooms are tender (about 5-7 more minutes).
- Drain off any excess grease from the skillet.
- Season the beef and mushroom mixture with salt and pepper to taste.
- Reduce heat to low. Stir in 1 cup of beef gravy and 1/2 cup sour cream mixed with 1/2 cup half-and-half.
- Heat through, stirring occasionally, until the sauce is heated through and slightly thickened.
- Preheat your oven to 400°F (200°C) if you want to crisp the potatoes further after microwaving.
- Cut the cooked potatoes lengthwise into quarters, then cut each quarter crosswise into halves.
- Arrange 4 potato wedges on each plate. (Optional: Toss the potato wedges with a little olive oil and roast in the preheated oven for 10-15 minutes for extra crispiness).
- Top each serving of potato wedges with 1/4 of the beef and mushroom mixture.
- Sprinkle with the remaining 2 tablespoons of sliced green onions.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
9g
Fat
39g
Carbs
13g
