Twice Baked Potatoes are the ultimate comfort food, combining the fluffy inside of baked potatoes with a delicious, hearty filling, all topped off with gooey melted cheese. This recipe makes for a satisfying main course or a special side dish that’s bound to impress. These stuffed potatoes are loaded with a flavorful mix of meat and veggies, and finished with a cheesy topping that makes them irresistible.
Ingredients:
- 4 large russet potatoes
- 1 tbsp olive oil
- Salt and pepper, to taste
- ½ lb ground beef or lamb
- 1 small onion, finely chopped
- 1 carrot, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 tsp dried herbs (thyme or rosemary work great)
- ½ cup beef or vegetable broth
- 1 cup grated cheese (cheddar, mozzarella, or a blend)
- 2 tbsp butter
- ¼ cup milk or cream
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Bake the Potatoes
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean, then pat them dry. Poke a few holes in each with a fork, rub them with olive oil, and sprinkle with salt and pepper.
- Place the potatoes on a baking sheet and bake for about 60 minutes, or until the insides are soft and tender.
Step 2: Prepare the Filling
- While the potatoes bake, heat a skillet over medium heat. Add the ground beef or lamb, and cook until browned and cooked through. Set the meat aside.
- In the same pan, add a bit more oil if needed, then sauté the onion, carrot, and red pepper for 5-7 minutes, until softened.
- Stir in the garlic and dried herbs, cooking for an additional minute.
- Return the cooked meat to the pan, pour in the broth, and simmer until most of the liquid evaporates.
Step 3: Make the Stuffed Potatoes
- Once the potatoes are baked, carefully slice them in half lengthwise. Scoop out the insides, leaving a thin layer of potato inside the skins to hold their shape.
- In a bowl, mash the scooped-out potato with butter and milk until smooth. Season with salt and pepper.
- Fold the mashed potatoes into the meat and vegetable mixture, then spoon this filling back into the potato skins.
- Top each stuffed potato with a generous sprinkle of grated cheese.
Step 4: Bake Again
- Place the stuffed potatoes back in the oven and bake for another 20-25 minutes, until the cheese is melted and bubbly.
Serving Suggestions:
These twice-baked potatoes can be enjoyed as a filling main course or a decadent side for a lighter meal. Serve them hot, sprinkled with fresh parsley for a pop of color and flavor.
Final Thoughts:
These cheesy, meat-filled potatoes are a crowd-pleaser at family dinners or gatherings. The combination of fluffy potato, savory meat, and melty cheese is pure comfort on a plate. Serve them up and enjoy every bite!
Frequently Asked Questions:
Can I use a different type of meat?
Yes! Ground turkey or chicken works just as well.
Can I make these vegetarian?
Definitely! Skip the meat and use sautéed mushrooms or extra veggies as a filling.
What other cheeses can I use?
You can experiment with different cheeses like Gouda, Gruyere, or even blue cheese for a bolder flavor.
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed potatoes and refrigerate them before the second bake. Just pop them in the oven when you’re ready!
How can I add more flavor?
Add green onions, or even a dollop of sour cream on top for extra flavor.
These Twice Baked Potatoes are a fun, hearty dish that everyone will love, whether you’re serving them as the main star or a side dish. Enjoy!