🥔 Twice-Baked Potatoes with Meat & Cheese Filling
Ingredients (serves 4)
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4 large russet potatoes
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1/2 lb (225g) ground beef or ground sausage (or shredded cooked chicken)
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1/2 cup sour cream
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1/4 cup milk
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2 tbsp butter
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1 cup shredded cheddar cheese (or mix of cheddar and mozzarella)
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1/4 cup chopped green onions or chives
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1/2 tsp garlic powder
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Salt & pepper, to taste
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Optional toppings: extra cheese, bacon bits, parsley
🔪 Instructions
1. Bake the Potatoes
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Preheat oven to 400°F (200°C).
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Wash and dry the potatoes. Prick each a few times with a fork.
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Rub lightly with olive oil and sprinkle with salt.
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Bake directly on the rack for 45–60 minutes, until fork-tender.
2. Prepare the Filling
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While potatoes bake, cook your ground beef or sausage in a skillet over medium heat until browned. Drain excess fat.
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Add garlic powder, salt, and pepper. Set aside.
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In a bowl, mix sour cream, milk, butter, and half of the cheese.
3. Scoop and Mix
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Once baked, let the potatoes cool slightly. Cut each in half lengthwise.
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Carefully scoop out most of the flesh, leaving a thin wall of potato in the skins.
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Mix the scooped potato flesh into the bowl with the sour cream mixture.
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Stir in the cooked meat and green onions.
4. Stuff and Bake Again
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Fill each potato shell generously with the mixture.
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Top with remaining shredded cheese.
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Return to the oven at 375°F (190°C) for 15–20 minutes, or until cheese is melted and tops are golden.
5. Garnish and Serve
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Sprinkle with chives, bacon bits, or parsley.
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Serve hot with a side salad or veggies.
🧀 Variations
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Add jalapeños or hot sauce for a spicy kick.
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Mix in cooked mushrooms, bell peppers, or corn for extra flavor.
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Substitute meat with black beans or lentils for a vegetarian version.
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