Twice-Baked Potatoes Filled with Meat and Cheese

Twice-Baked Potatoes Filled with Meat and Cheese

These twice-baked potatoes filled with meat and cheese are a delicious and hearty dish. They are perfect as a main course or as a filling side dish. The combination of tender potatoes, savory meat, and melted cheese makes this meal a crowd-pleaser.

Twice-Baked Potatoes Filled with Meat and Cheese

Ingredients:

• 4 large russet potatoes
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 pound ground beef or lamb (you can use any ground meat you prefer)
• 1 small onion, chopped
• 1 carrot, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon dried herbs (thyme or rosemary, or a mix of both)
• 1/2 cup beef or vegetable broth
• 1 cup grated cheese (cheddar, mozzarella, or a mix of both)
• 2 tablespoons butter
• 1/4 cup milk or cream
• Fresh parsley, chopped (for garnish)

Preparation:

Step 1: Cook the Potatoes

1. Preheat the oven to 400°F (200°C).
2. Clean and dry the potatoes. Poke several holes in each potato with a fork to allow steam to escape during baking.
3. Coat the potatoes with olive oil, then season with salt and pepper.
4. Place the potatoes on a baking sheet and bake for 60 minutes or until they are soft inside when pierced with a fork.

Step 2: Prepare the Meat Filling

1. While the potatoes bake, heat a pan over medium heat and cook the ground beef or lamb until it turns brown. Once browned, remove from the pan and set aside.
2. In the same pan, add a little more oil if needed, then sauté the onion, carrot, and red pepper for about 5-7 minutes until they are softened.
3. Add the garlic and dried herbs and cook for another minute.
4. Return the cooked meat to the pan, then pour in the broth. Let it simmer until most of the liquid has evaporated, leaving a slightly thickened mixture. Set aside.

Step 3: Prepare the Stuffed Potatoes

1. Once the potatoes are baked, cut each potato in half lengthwise.
2. Scoop out the potato flesh carefully, leaving a small amount of potato attached to the skin so that it holds its shape. Set the scooped-out flesh aside in a bowl.
3. Mash the scooped-out potato with butter and milk until it’s smooth and creamy. Season with salt and pepper to taste.
4. Combine the mashed potatoes with the meat and vegetable mixture, stirring well to combine.
5. Stuff the potato skins with the potato and meat mixture. Top each filled potato half with grated cheese.

Step 4: Bake Once More

1. Return the stuffed potatoes to the oven and bake for 20-25 minutes or until the cheese is melted and bubbly.
2. Remove from the oven, then garnish with freshly chopped parsley before serving.

Serving Suggestions:

• These stuffed potatoes can be served as a main course alongside a salad or steamed vegetables for a complete meal.
• They can also be a side dish for grilled meats or roasted chicken.

Frequently Asked Questions (Q&A)

1. Can I use a different type of potato?

• While russet potatoes are ideal for baking because of their fluffy texture, you can use other types like Yukon gold or sweet potatoes for a variation. Just keep in mind that different potatoes may require slightly different cooking times.

2. Can I make this recipe ahead of time?

• Yes! You can prepare the potatoes up to the point of stuffing and refrigerate them for up to 24 hours before the second bake. Just cover them tightly with plastic wrap or foil to prevent drying out. When ready to bake, bring them to room temperature, then bake as directed.

3. Can I make this vegetarian?

• Absolutely! Replace the meat with vegetarian crumbles, lentils, or chopped mushrooms for a plant-based version. You can also use vegetable broth instead of beef broth to keep it vegetarian.

4. What type of cheese is best for these potatoes?

• Cheddar and mozzarella are both great options. Cheddar provides a sharp flavor, while mozzarella offers a creamy melt. You could also use Parmesan for a slightly tangy and crispy topping.

5. Can I freeze the stuffed potatoes?

• Yes, these potatoes freeze well! After stuffing them, wrap them tightly in plastic wrap and foil and store them in the freezer for up to 1-2 months. To reheat, bake from frozen at 350°F (175°C) for about 30-40 minutes, or until heated through.

6. How do I make these potatoes spicier?

• If you like a bit of heat, you can add chopped chili peppers to the meat mixture or sprinkle some cayenne pepper or hot sauce on top of the stuffed potatoes before baking.

7. How do I know when the potatoes are done?

• The potatoes are done when they are soft inside and the cheese on top is melted and bubbly. If you’re unsure, you can check the softness of the potatoes with a fork—if it easily slides through, they’re ready.

8. Can I add other vegetables to the filling?

• Absolutely! You can add other vegetables like zucchini, spinach, or mushrooms to the filling mixture. Just be sure to cook them until soft before adding them to the meat.

9. Can I use a different type of meat?

• Yes, you can substitute ground turkey, chicken, or even pork for the beef or lamb, depending on your preference. Just adjust the cooking time if needed.

10. Can I add a topping to the stuffed potatoes?

• For added flavor, you can sprinkle bacon bits, sour cream, or green onions on top of the potatoes before serving.

Final Tips:

• Be sure to leave a little potato on the skins when scooping out the flesh to avoid breaking them.
• For extra flavor, you can brush the potato skins with a bit of olive oil before stuffing them and return them to the oven for a few extra minutes to make the skins crispy.

Enjoy your twice-baked potatoes filled with meat and cheese—a warm, comforting, and delicious dish perfect for family dinners or gatherings!