Name: High-Protein Beef & Potato Slop Bowl
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 24 oz yellow or Yukon Gold potatoes (raw weight, diced with skin on); 24 oz 93/7 lean ground beef (raw weight); Avocado-oil spray, as needed; Salt, black pepper, and garlic powder to taste (SPG); 2 servings High-Protein Chipotle Cheddar Sauce (one-quarter batch per adult; full recipe makes 4 servings — refrigerate the other 2); Crunchy pickled jalapeño slices to taste (creator used Mt. Olive); Velveeta or preferred mild melting cheese, as needed; Fat-free ultra-filtered milk, a splash only if needed to loosen the cheese; Cucumber or carrot sticks, as needed

High-Protein Beef & Potato Slop Bowl — The Split PlateA viral beef-and-potato bowl adapted for split-plate. Roast 24 oz diced Yukon Gold potatoes at 450°F for 40 min (toss halfway). Brown 24 oz 93/7 lean ground beef in a wide skillet with SPG in parallel. Split at plating: each adult bowl gets 8 oz raw-weight potatoes, 8 oz raw-weight beef, one serving of the linked High-Protein Chipotle Cheddar Sauce, and crunchy Mt. Olive jalapeños (~620 cal / 62g protein). The creator serves each young child half of the adult potato and beef portions, deconstructed, with a mild melted Velveeta drizzle and cucumber or carrot sticks — no jalapeños. Cook once; finish twice.