Beef and Cheddar Stuffed Baked Potatoes

• 4 large baking potatoes
• 1 lb ground beef
• 1 cup shredded sharp cheddar cheese
• 1/2 cup chopped green onions
• 1/2 cup sour cream
• 1/2 cup milk
• 1/4 cup butter, melted
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Steps

1. 1 Preheat oven to 400°F.
2. 2 Scrub potatoes clean and pierce each with a fork several times.
3. 3 Bake potatoes directly on oven rack for 45-50 minutes, or until tender.
4. 4 While potatoes bake, cook ground beef in a skillet over medium heat until browned; drain fat.
5. 5 In a bowl, mix cooked beef, 1/2 cup cheddar, sour cream, milk, melted butter, salt, pepper, and garlic powder.
6. 6 Cut potatoes in half lengthwise and fluff insides with a fork.
7. 7 Stuff each potato half with beef mixture and top with remaining cheddar and green onions.
8. 8 Return stuffed potatoes to oven for 10 minutes, or until cheese is bubbly.

Equipment

• Baking sheet
• Skillet
• Baking potatoes

Variations

• Add sautéed mushrooms or diced bell peppers for extra veggies.
• Top with crumbled bacon for a smoky twist.

Substitutions

• Use ground turkey or chicken as a leaner protein option.
• Substitute Greek yogurt for sour cream for a tangier, lower-fat alternative.

Pairings

• Pairs well with a cold beer or a glass of Chardonnay.

Nutrition

Tips

• For extra crispiness, rub potatoes with oil before baking.
• Make ahead by preparing stuffed potatoes and reheating them in a 350°F oven for 15 minutes before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Freezing: Freeze uncooked stuffed potatoes for up to 2 months. Thaw overnight in the fridge and bake at 350°F until heated through.

Serving Suggestions

• Serve with a side of coleslaw or a crisp green salad for a balanced meal.

FAQ