I love twice-baked potatoes but haven’t had them in years. My grandma used to make these Cheesy Beef Stuffed Twice-Baked Potatoes for me when I was little, and I’m not sure I have had one since she passed away many years ago. So I desperately needed to fix that situation and create them immediately.
We have a large bag of potatoes that need to be used up, so I might just have to make these again this week during the pantry challenge. They were that good. I bet they’d be great for kids too.
Cheesy Beef Stuffed Twice-Baked Potatoes
These cheesy beef stuffed twice-baked potatoes are so good. I know you'll love them as much as I do. It's the perfect afternoon snack to serve to your family.
Ingredients
4 small potatoes
1 pound ground beef (minced beef)
½ small yellow onion - chopped
¼ cup milk - I use almond milk
1 tablespoon butter
2 tablespoons sour cream
⅓ cup cheddar cheese - grated- ⅙ cup sour cream
Instructions
- Start by baking the potatoes. Use whatever method you usually use to bake potatoes, whether you nuke them in the microwave or bake them in the oven. I was short on time, so I did a quick blast in the microwave and then finished them off in the oven so that the skin would be crisp. You want to fully bake the potatoes, as the second cooking time is just to get everything hot and melt the cheese.
- While the potatoes are baking, brown the beef with some chopped white onion in olive oil. It should only take approximately 5 minutes or so over medium heat.
- When the baked potatoes are done, let them cool slightly. (If you value your fingers, give them at least 10 minutes.
- Next, scoop out the flesh with a spoon and place it in a mixing bowl. Work slowly and carefully, making sure you leave a bit of the white in the potato shell to hold its shape.
- Preheat the oven to 400 degrees Fahrenheit if it’s not already on.
- Add a splash of milk, a bit of butter, and a bit of sour cream to the potato flesh. Mash well, add the beef and onion mixture, and then season with salt and pepper. Please make sure not to add too much liquid; you want a fairly thick consistency, so they mound up nicely in the potato shells.
- Finally, scoop the mashed potato mixture back into the potato shells, mounding it high. Top with a bit of grated cheddar cheese and bake at 400 degrees Fahrenheit for another 3 to 5 minutes, or until the cheddar cheese melts.
- Feel free to add salsa, more sour cream, or some hot sauce for toppings.
Nutrition
Calories: 503kcalCarbohydrates: 32gProtein: 26gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 101mgSodium: 163mgPotassium: 1089mgFiber: 4gSugar: 3gVitamin A: 226IUVitamin C: 34mgCalcium: 148mgIron: 4mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
