Korean BBQ Ground Beef Loaded Baked Potatoes

• 4 medium russet potatoes
• 1 lb ground beef
• 1/4 cup Korean BBQ sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sesame oil
• 1/2 cup shredded cheddar cheese
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• Salt to taste
• Black pepper to taste
• Optional: 1/4 cup sour cream for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 Scrub potatoes clean, pierce with a fork, and bake directly on oven rack for 45 minutes or until tender.
3. 3 While potatoes bake, cook ground beef in a skillet over medium heat until browned, then drain fat.
4. 4 Add Korean BBQ sauce, garlic powder, and sesame oil to the beef; cook for 2-3 minutes until well combined.
5. 5 Slice potatoes lengthwise and fluff insides with a fork.
6. 6 Top each potato half with the Korean BBQ beef mixture and sprinkle with cheese.
7. 7 Return to oven for 5 minutes or until cheese melts.
8. 8 Garnish with green onions and sesame seeds.
9. 9 Serve immediately with optional sour cream on the side.

Equipment

• Baking sheet
• Skillet
• Fork
• Oven

Variations

• Add crispy bacon crumbles for extra flavor and texture.
• Substitute ground turkey or chicken for a leaner option.

Substitutions

• Use teriyaki sauce if Korean BBQ sauce isn't available.
• Replace cheddar cheese with mozzarella for a different melt.

Pairings

• A cold beer or sparkling water with lime.
• Steamed jasmine rice for a heartier meal.

Nutrition

Tips

• For extra crispiness, brush potato skins with a little oil before baking.
• Feel free to add more veggies like sautéed mushrooms or roasted corn.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Pair with a simple green salad or pickled radishes for a refreshing contrast.
• Serve with kimchi on the side for an authentic Korean kick.

FAQ