|Potatoes||2 Medium, baking|
|Ground beef||1⁄2 Pound|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Green onion||1⁄4 Cup (4 tbs), sliced|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Dry white wine||2 Tablespoon|
Scrub potatoes, then prick with a fork.
In a shallow baking dish micro-cook potatoes, uncovered, on 100% power (HIGH) 6 to 8 minutes or till nearly done, rotating the dish once; set aside.
Crumble beef into a 1 1/2-quart casserole, then stir in carrot and onion.
Micro-cook, covered, on 100% power (HIGH) 4 1/2 to 5 1/2 minutes or till done, stirring once to break up meat.
Drain, then set aside.
In a small bowl stir together sour cream, flour, and salt.
Stir in milk.
Stir into beef mixture.
Micro-cook, uncovered, on 100% power (HIGH) 2 to 3 minutes or till thickened and bubbly, stirring every minute.
Meanwhile, with a hot pad gently roll potatoes under your hand to loosen pulp.
Cut a lengthwise slit in each potato, then press ends and push up.
Transfer potatoes to 2 individual dinner plates.
Stir wine into beef mixture.
Spoon atop potatoes.
Sprinkle paprika atop.