Baked potatoes stuffed with ground beef, and the flavors of Mexico make a perfect midweek meal for all the family.
- Yield: 6 Servings
- Total Time: 1 Hour 40 Minutes
- 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)
How to Make It
- Bake the potatoes at 375 degrees F for 60 minutes, until tender. Set aside to cool.
- 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.
- Cut a thin slice off the top of each of the 6 potatoes.
- With a spoon, scoop out the pulp, leaving a thin shell remaining.
- 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.
- Stir in the meat mixture until incorporated and stuff the mixture into the 6 potato shells.
- 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.