A delicious helping of meatloaf on two halves of a baked potato.
Potatoes are naturally gluten-free. To ensure this recipe is too, check the label and skip or substitute recipe ingredients marked with a (*).
- 4 medium russet potatoes
- 1 pound raw meatloaf or bulk sausage*
1) Cut a thin slice off the bottom of each potato so they will not roll while cooking. Cut potatoes in half lengthwise. With a spoon, scoop out the center of each bottom half, leaving about 1/2 inch of flesh. Fill each potato bottom with one-quarter of the meatloaf or sausage mixture. Place tops back on potatoes, pressing firmly. Wipe away any excess meat mixture that may squeeze through seam.
2) Place potatoes on microwave-safe plate. Microwave on high for 9 minutes (cooking time may vary depending on your microwave) or until potatoes are done and filling has reached 160 degrees F. Use oven mitts or tongs to remove from microwave.