Italian Beef-Topped Potatoes

Scrub potatoes and prick with a fork in several places. Place on a microwave safe plate, in a spoke like fashion with thicker ends toward the outside. Microwave on High (100%) power for 10 to 12 min, or until just tender, rearranging halfway through. Let stand for 3 min.

Meanwhile, heat a large non-stick skillet over medium-high heat. Add beef and brown, breaking up with a spoon, for about 7 min or until no longer pink; drain off any fat. Stir in tomatoes and Italian seasoning and bring to a boil, breaking up tomatoes with a spoon. Reduce heat and simmer, stirring occasionally for 6 min or until flavours are blended and sauce is slightly thickened. Stir in half of the Canadian Provolone cheese.

Cut potatoes lengthwise down the center, almost but not all the way through and top with beef mixture. Sprinkle with remaining cheese.

Tip for Kids: With supervision, kids can scrub, prick and microwave the potatoes and cube the cheese.

Cooking Tips: The sauce can be prepared, cooled, covered and refrigerated for up to 2 days. Reheat on the stove top or in the microwave oven on Medium (50%) power until hot.

Many microwave ovens have a baked potato feature and are a great option.

For the Adventurous: Substitute baking potatoes with large sweet potatoes.