Twice-Baked Potatoes with Meat and Cheese

These hearty twice-baked potatoes are filled with a rich and savory mixture of seasoned meat, gooey cheese, and creamy mashed potato, then baked to golden perfection. Perfect for a cozy dinner or a crowd-pleasing side dish!

Ingredients

(Serves 4-6)

For the Potatoes

• 4 large russet potatoes
• 2 tbsp olive oil
• ½ tsp salt

For the Filling

• 1 tbsp butter
• ½ cup milk (or heavy cream for extra richness)
• ½ cup sour cream
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded cheddar cheese (or your favorite cheese)
• ½ cup mozzarella cheese (for extra gooeyness)
• 2 tbsp chopped green onions (optional, for garnish)

For the Meat Mixture

• ½ lb ground beef (or turkey/chicken)
• ½ small onion, finely diced
• 1 garlic clove, minced
• ½ tsp paprika
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp tomato paste (optional, for depth of flavor)

Instructions

Step 1: Bake the Potatoes

1. Preheat your oven to 400°F (200°C).
2. Scrub the potatoes clean and dry them.
3. Rub each potato with olive oil and sprinkle with salt.
4. Place them directly on the oven rack and bake for 45-50 minutes, until fork-tender.
5. Remove and let cool slightly.

Step 2: Prepare the Meat Filling

1. Heat a pan over medium heat and add a drizzle of oil.
2. Add diced onions and cook for 2 minutes until softened.
3. Add garlic, ground meat, paprika, oregano, salt, and pepper.
4. Cook until meat is browned and fully cooked, about 5-7 minutes.
5. Stir in tomato paste (if using) and mix well. Remove from heat.

Step 3: Scoop & Mash

1. Cut each baked potato in half lengthwise.
2. Scoop out the flesh, leaving a ¼-inch border to keep the potato skins sturdy.
3. Place the scooped potato in a bowl and mash with butter, milk, sour cream, garlic powder, onion powder, salt, and pepper.

Step 4: Fill & Bake Again

1. Mix half of the shredded cheese into the mashed potatoes.
2. Fold in the cooked meat mixture.
3. Spoon the filling back into the potato skins.
4. Sprinkle the remaining cheese on top.
5. Place the stuffed potatoes on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, until the cheese is melted and bubbly.

Step 5: Serve & Enjoy!

• Garnish with chopped green onions, extra cheese, or a dollop of sour cream.
• Serve hot and enjoy these comforting twice-baked potatoes!

Notes & Tips

✔ Potatoes Choice: Use russet potatoes for their fluffy interior and sturdy skin.
✔ Cheese Variations: Try pepper jack for a spicy kick or Gruyère for a gourmet twist.
✔ Meat Options: Swap beef for ground turkey, sausage, shredded chicken, or even bacon.
✔ Make Ahead: Assemble the stuffed potatoes, refrigerate, and bake when ready.
✔ Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Nutritional Info (Per Serving – Approx.)

• Calories: 450
• Protein: 20g
• Carbs: 50g
• Fat: 20g
• Fiber: 5g
• Sodium: 600mg

Health Benefits

🥔 Potatoes: Great source of potassium, fiber, and vitamin C.
🧀 Cheese: Provides calcium for strong bones.
🥩 Meat: Adds protein to keep you full longer.
🧄 Garlic & Onion: Boost immunity and improve heart health.

Q&A

❓ Can I make these without meat?
✔ Yes! You can replace the meat with sautéed mushrooms, black beans, or extra cheese.

❓ How do I get crispy potato skins?
✔ Bake the potato skins without filling for 5 minutes before stuffing them.

❓ Can I freeze them?
✔ Yes! Freeze after stuffing (before the second bake). When ready to eat, bake from frozen at 375°F for 25-30 minutes.

❓ What can I serve with these?
✔ They pair well with a fresh salad, roasted veggies, or a bowl of soup.

Would you like any variations, like making them spicier or turning them into a casserole? 😊