We're Getting Stuffed: Double stuffed potatoes

We're Getting Stuffed: Double-stuffed potatoes

Yield: 4 servings


4 large baking potatoes

1 pound lean ground beef

1 small onion, chopped

1 packet taco seasoning

1/4 cup water

1/2 cup sour cream, plus extra for serving

1/4 cup milk

1 cup shredded cheddar cheese

2 green onions, sliced

1/2 cup salsa

Method of Preparation

• Preheat oven to 475 degrees.

• Scrub potatoes and prick several times with a fork. Bake for 60-75 minutes, until soft.

• Meanwhile, cook ground beef and onion in a nonstick pan until beef is cooked through. Break it into small pieces with a wooden spoon as it cooks.

• Add taco seasoning and ¼ cup water. Cook for one minute. Remove from heat.

• Once potatoes are baked, let cool 10-15 minutes, then remove a sliver of skin from the top of each potato. Scoop potato pulp out and place in a large bowl. Add sour cream and milk and mash until smooth. Stir in about ¾ of meat taco mixture. The remaining meat may be mixed in or reserved for future use.

• Fold in 3/4 cup of cheddar cheese.

• Taste for seasoning. Taco seasoning tends to be salty.

• Stuff the potato mixture back into the skins. Place in a baking dish. Sprinkle remaining cheese on top and bake at 350 for 20-25 minutes.

Chef’s Note: The remaining 1/4 of meat may be saved and used for quesadilla or tortilla pizza

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