Tuesday, April 6, 2010

Twice-Baked Beef-Stuffed Potatoes

This was inspired by a post on the Dutch Girl's (Kay's) blog....it's a great way to use leftover chili, or stews, or any sort of meat dish that might work as a filling.


Potatoes (russets), well scrubbed and baked
cream or milk
grated cheddar cheese (optional)

Pre-cooked meat fillings:

Fillings can be as simple as chili, or beef or chicken stew.
Or season cooked ground beef with taco seasoning, or curry powder and ketchup, as Kay does, or any seasoning that strikes your fancy!
Even meatballs and marinara sauce!
The sky (and your imagination) is the limit!


Cut hot baked potatoes in half, and scoop out the insides, leaving a shell approximately 1/4 inch thick. Mash the potato insides with a little butter and milk or cream, and add a handful or two of shredded cheddar cheese (or other type of cheese) to the mixture. Salt and pepper to taste, of course. Fill the potato shells about 2/3 full of heated meat filling of your choice, then top with mashed potato cheese topping. Return to the oven to bake for 15 or 20 minutes, until heated through and the tops begin to brown a bit.


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