4 Russet Potatoes
4 Tbsp Olive Oil
1/2 lb of Ground Meat
1 Small Onion
1 Sweet Pepper
2 Cloves Garlic
1 Tbsp Tomato Paste
1 Tbsp Dijon Mustard
2 Tbsp Apple Cider Vinegar
1 Tsp Italian Seasoning
3 Dates + 2 Tbsp Hot Water
1 Can Tomato Sauce (Low Sodium Preferred)
Preheat the oven the 400 degrees.
Scrub potatoes and poke on all four sides with fork.
Place in pan and pour 2 tbsp of olive oil and salt over potatoes and rub in.
Cover pan with tinfoil and bake for 1-1.5 hours, flipping half way through.
While the potato is baking, put your pan on medium-high heat.
Sautee onion and sweet pepper until translucent, 3-5 minutes.
Next, grate in garlic and add meat cooking 1-2 minutes until the meat starts to break up.
Add in mushrooms and cook through, another 4-5 minutes.
Next, add tomato paste, dijon, apple cider vinegar, Italian seasoning, dates and liquid, and cook for another minute.
Add tomato sauce and S+P to taste, and simmer until ready to serve
Break open your potato, pour 1/4 of the meat sauce over the potato and top with green onions.