Twice Baked Beef Potatoes

Twice Baked Beef Potatoes might be just the main course you are searching for. For $2.13 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 719 calories, 37g of protein, and 40g of fat per serving. This recipe serves 3. This recipe from kayotic.nl requires salt, hot sauce, bell pepper, and water. 26 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is outstanding. If you like this recipe, take a look at these similar recipes: Baked Corned Beef with Sauteed Cabbage and Baked New Potatoes, Baked Potatoes with Spiced Beef Chili, and French-Style Beef Baked Potatoes.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

DirectionsScrub your potatoes, brush them with some olive oil and sprinkle a generous amount of salt all over them. Bake the potatoes in a preheated oven at 400F (200C) for about an hour. This depends on the size of your potatoes, of course.Season the ground beef with salt (1 tsp), a generous amount of black pepper, 1/2 a tsp curry powder, a pinch of mace, a splash of HP sauce (or use Worcestershire sauce and some extra ketchup), some run of the mill yellow mustard, a few drops Tabasco and a tiny squeeze of Heinz ketchup. Mix it all up.Finely chop the onion, bell pepper and leek and grate the garlic. Brown the ground beefuntil it loses its rawness. Add the vegetables and cook for 5 minutes over low heat. Add 3 tsp tomato paste, a tiny splash of bbq sauce for a hint of extra flavor and sweetness, and 1/2 a cup of water. Combine all ingredients. Told you I had to clean out my fridge, so I also added 1/2 cup leftover cornturned out to be a great move. Simmer the beef and vegetables over low heat for about 10 minutes. Until most of the liquid has vaporized.Once the potatoes are done, cut them in half and scoop out the innards, but leave about 1/2 an inch potato in there. Place the potato shells back in the oven tray.Add a knob of butter and a splash of milkthe amount depends on the consistency youre afterbut really, no need to add a full stick of butter, just a knob will do. Season the potatoes with (Lawrys) seasoned salt and black pepper to taste and mash them. Add as much or as little cheese as you like and stir it in.Fill the potato shells halfway with the beef & vegetable mix. Press it down with a spoon. Top with the fluffy cheese potatoes and sprinkle a little extra cheese on top. Put them back in the oven for 15 to 20 minutes. Until theyre steaming hot and the cheese has browned.

 

Step by step:

1. Scrub your potatoes, brush them with some olive oil and sprinkle a generous amount of salt all over them.

2. Bake the potatoes in a preheated oven at 400F (200C) for about an hour. This depends on the size of your potatoes, of course.Season the ground beef with salt (1 tsp), a generous amount of black pepper, 1/2 a tsp curry powder, a pinch of mace, a splash of HP sauce (or use Worcestershire sauce and some extra ketchup), some run of the mill yellow mustard, a few drops Tabasco and a tiny squeeze of Heinz ketchup.

3. Mix it all up.Finely chop the onion, bell pepper and leek and grate the garlic. Brown the ground beefuntil it loses its rawness.

4. Add the vegetables and cook for 5 minutes over low heat.

5. Add 3 tsp tomato paste, a tiny splash of bbq sauce for a hint of extra flavor and sweetness, and 1/2 a cup of water.

6. Combine all ingredients. Told you I had to clean out my fridge, so I also added 1/2 cup leftover cornturned out to be a great move. Simmer the beef and vegetables over low heat for about 10 minutes. Until most of the liquid has vaporized.Once the potatoes are done, cut them in half and scoop out the innards, but leave about 1/2 an inch potato in there.

7. Place the potato shells back in the oven tray.

8. Add a knob of butter and a splash of milkthe amount depends on the consistency youre afterbut really, no need to add a full stick of butter, just a knob will do. Season the potatoes with (Lawrys) seasoned salt and black pepper to taste and mash them.

9. Add as much or as little cheese as you like and stir it in.Fill the potato shells halfway with the beef & vegetable mix. Press it down with a spoon. Top with the fluffy cheese potatoes and sprinkle a little extra cheese on top.

10. Put them back in the oven for 15 to 20 minutes. Until theyre steaming hot and the cheese has browned.

Nutrition Information:

covered percent of daily need