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EveryGirl Tip

Potato baking times will vary depending on size of your spuds. You want them to be cooked through.
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EveryGirl Tip

Vegetarian? Just omit the beef! 
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The EveryGirl’s Guide to Cooking

You can find this recipe on page 122 in my new book.

Don’t have your copy yet? Click here to buy
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MAKES 4
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2 large russet potatoes

2 tsp. olive oil

8 ounces ground beef

1 medium tomato, chopped

2 scallions, thinly sliced

Salt and black pepper

½ cup shredded cheddar cheese or 4 ounces Velveeta cheese, cubed

½ cup reduced-fat sour cream (optional)

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