Twice-Baked Potatoes with Meat and Cheese Filling

 

Here’s a hearty and comforting recipe for Twice-Baked Potatoes with Meat and Cheese Filling — perfect as a main dish or a filling side.

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Ingredients (for 4 servings):

• 4 large russet or baking potatoes
• 250 g (1/2 lb) ground beef (or ground turkey/chicken)
• 1 small onion, finely chopped
• 1 garlic clove, minced (optional)
• 100 ml (about 1/2 cup) milk or cream
• 30 g (2 tbsp) butter
• 100 g (1 cup) shredded cheese (cheddar, mozzarella, or a mix)
• 1 tsp paprika or chili powder (optional)
• Salt and pepper to taste
• Chopped parsley or chives (for garnish)

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Instructions:

1. Bake the potatoes:
   Preheat oven to 200°C (400°F). Wash the potatoes, prick with a fork, and bake directly on the rack for about 45–60 minutes, until soft inside. Let cool slightly.

2. Cook the meat filling:
   In a skillet, heat a little oil. Sauté the onion until translucent. Add garlic if using. Add ground meat, season with salt, pepper, and spices. Cook until browned and cooked through.

3. Scoop out potatoes:
   Cut each baked potato in half lengthwise. Carefully scoop out most of the flesh into a bowl, leaving about 0.5 cm (1/4 inch) border to hold the shape.

4. Mash the filling:
   Mash the scooped potato with butter and milk until creamy. Stir in the cooked meat, half the shredded cheese, and adjust seasoning.

5. Fill and bake again:
   Spoon the filling back into the potato shells. Top with remaining cheese. Bake at 200°C (400°F) for another 15–20 minutes, or until the cheese is melted and golden.

6. Garnish:
   Sprinkle with chopped parsley or chives and serve hot.

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Optional Add-Ins:

• Cooked bacon bits
• Sour cream in the mash
• Jalapeños or hot sauce for spice
• Bell peppers or mushrooms cooked with the meat

Would you like a version with a Mediterranean twist or something lower in carbs?