German-Style Beef Baked Potato --
Lean Cut
  • Total Recipe Time: 30 to 35 minutes.
  • Makes 4 servings.


  1. 1 recipe German-Style Beef Sausage (recipe follows)
  2. 1/3 cup diced raw bacon, about 1 slice
  3. 3 cups thinly sliced green cabbage
  4. 1/4 cup apple cider vinegar
  5. 1 recipe Creamy Mustard Sauce (recipe follows)
  6. 4 hot baked medium russet potatoes


  1. Prepare German-Style Beef Sausage.  Remove from skillet; keep warm.

    German-Style Beef Sausage:  Combine 1 pound Ground Beef (93% or leaner), 1/4 cup 2% reduced-fat milk, 2 teaspoons minced garlic, 1 teaspoon ground mace, 1 teaspoon pepper, 1/2 teaspoon salt, 1/4 teaspoon ground allspice and 1/4 teaspoon ground coriander in large bowl mixing lightly but thoroughly.   Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.  
  2. Cook bacon in same skillet over medium heat 5 to 7 minutes or until crisp. Add cabbage and vinegar; cook 5 to 7 minutes. Season with salt and pepper, as desired.  Keep warm. 
  3. Prepare Creamy Mustard Sauce. 

    Creamy Mustard Sauce:  Combine 1/2 cup chive and onion flavored whipped cream cheese, 1/2 cup reduced-fat sour cream and 1/4 cup Dijon-style mustard in small bowl. 
  4. Cut potatoes in half, lengthwise; open and fluff potatoes with fork.  Top each potato with 1 tablespoon sauce.  Divide sausage mixture evenly among potatoes.  Top with cabbage mixture.
  • Test Kitchen Tips
  • Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  • Creamy Mustard Sauce recipe will make 1 cup of sauce.  Only 4 tablespoons are needed for this recipe.  Use more as desired.  This sauce may be made ahead of time. 
  • You may substitute your favorite Dijon-mustard in place of Creamy Mustard Sauce.
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