Introduction:
Twice-baked potatoes offer a delightful blend of creamy, fluffy potato and savory fillings, all topped with gooey, melted cheese. This recipe transforms ordinary baked potatoes into a hearty and flavorful dish, perfect for a substantial meal or as a standout side. Here’s how to make these twice-baked potatoes with a delectable mixture of ground meat, vegetables, and cheese.
Ingredients:
- 4 large russet potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 pound ground beef or lamb
- 1 small onion, finely chopped
- 1 carrot, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon dried herbs (such as thyme or rosemary)
- 1/2 cup beef or vegetable broth
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 tablespoons butter
- 1/4 cup milk or cream
- Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Potatoes:
- Preheat your oven to 400°F (200°C).
- Wash and dry the potatoes thoroughly. Pierce each potato several times with a fork, then rub with olive oil, salt, and pepper.
- Arrange the potatoes on a baking sheet and bake for about 60 minutes, or until tender.
2. Prepare the Filling:
- While the potatoes bake, heat a skillet over medium heat. Cook the ground meat until browned, then remove from the pan and set aside.
- In the same skillet, add a bit more oil if needed. Sauté the onion, carrot, and bell pepper until softened, about 5-7 minutes. Add the garlic and dried herbs, cooking for an additional minute.
- Return the meat to the skillet, add the broth, and simmer until most of the liquid is absorbed.
3. Assemble Twice-Baked Potatoes:
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