Mexican-inspired beef stuffed potatoes recipe

Ingredients

• 6 medium baking potatoes
• 1 pound ground beef
• 2 tbsp onion (peeled, chopped)
• ⅓ cup sour cream
• 1 (4 ounce) can chopped green chilies
• 3 tbsp butter
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• ½ tsp chili powder
• ½ tsp garlic powder
• ¾ cup Cheddar cheese (shredded)

1. Bake the potatoes at 375 degrees F for 60 minutes, until tender. Set aside to cool.
2. In the meantime, in a large frying pan cook the ground beef along with the onion over moderate heat, until the meat is no longer pink. Drain away excess fat.
3. Cut a thin slice off the top of each of the 6 potatoes.
4. With a spoon, scoop out the pulp, leaving a thin shell remaining.
5. Transfer the potato pulp to a bowl. Add the sour cream along with the chilies, butter, Worcestershire sauce, salt, chili powder, and garlic powder. Mash the mixture.
6. Stir in the meat mixture until incorporated and stuff the mixture into the 6 potato shells.
7. Arrange the potatoes on an ungreased baking tray. Scatter the shredded cheese over the top and bake in the oven at 350 degrees F, for between 10-15 minutes, until sufficiently heated.