INGREDIENTS AND QUANTITIES
– **4 large russet potatoes**
– **1 cup** ground beef or turkey (cooked and seasoned)
– **1 cup** shredded cheddar cheese (or cheese of choice)
– **1/2 cup** sour cream
– **1/4 cup** milk
– **2 tbsp** butter
– **1/2 tsp** garlic powder
– **Salt and pepper** to taste
– **Chopped green onions** (for garnish)
Optional Additions
– **Cooked bacon bits** for extra flavor
– **Chopped vegetables** (like bell peppers or onions)
– **Different cheeses** (like mozzarella or pepper jack)
Tips for Success
– **Cook potatoes thoroughly:** Ensure they are soft enough to scoop out easily.
– **Season well:** Taste the filling before stuffing the potatoes to adjust flavors.
– **Use a potato masher:** For a smoother filling, mash the potato insides thoroughly.
Instructions
1. **Preheat the oven** to 400°F (200°C).
2. **Bake the potatoes:** Pierce the potatoes with a fork and bake for about 45-60 minutes until tender.
3. **Prepare the filling:** Once baked, let the potatoes cool slightly, then slice them in half lengthwise. Scoop out the insides into a bowl, leaving a small border.
4. **Mix the filling:** Add cooked ground meat, cheese, sour cream, milk, butter, garlic powder, salt, and pepper to the potato insides. Mix until smooth.
5. **Stuff the potatoes:** Spoon the filling back into the potato skins, mounding it on top.
6. **Bake again:** Place the stuffed potatoes on a baking sheet and bake for an additional 15-20 minutes, until heated through and cheese is melted.
7. **Garnish:** Top with chopped green onions before serving.
Description
Twice-baked potatoes with meat and cheese filling are creamy and flavorful, combining the comforting texture of potatoes with the savory richness of meat and cheese. Each bite is satisfying and indulgent.
Nutritional Information (per potato, approximate)
– Calories: 350
– Protein: 20g
– Fat: 18g
– Carbohydrates: 30g
– Fiber: 4g
– Sugar: 2g
Enjoy