Here’s a recipe for Twice-Baked Potatoes with Meat and Cheese Filling—perfect as a hearty side dish or a main meal!
🥔 Twice-Baked Potatoes with Meat and Cheese Filling
🔸 Servings: 4
🔸 Prep Time: 20 mins
🔸 Cook Time: 1 hr 20 mins
🔸 Total Time: ~1 hr 40 mins
🧾 Ingredients
For the Potatoes:
-
4 large russet potatoes
-
1 tbsp olive oil
-
Salt, to taste
For the Filling:
-
1 tbsp butter
-
1/2 cup milk (or heavy cream for richer filling)
-
1/2 cup sour cream
-
1/2 tsp garlic powder
-
Salt and pepper, to taste
For the Meat Mixture:
-
1 tbsp olive oil
-
1/2 lb (225g) ground beef (or ground chicken/turkey)
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1/2 tsp paprika
-
1/2 tsp oregano
-
Salt and pepper, to taste
-
1/4 cup tomato sauce or BBQ sauce (optional, for extra flavor)
For the Cheese:
-
1 cup cheddar cheese, shredded (plus extra for topping)
-
Optional: mozzarella, Monterey Jack, or pepper jack for mix
Garnishes (optional):
-
Chopped green onions or chives
-
Bacon bits
-
A dollop of sour cream
🔪 Instructions
1. Bake the Potatoes (First Bake)
-
Preheat oven to 400°F (200°C).
-
Scrub the potatoes clean and pat dry. Rub each with olive oil and sprinkle with salt.
-
Place directly on oven rack or on a baking sheet.
-
Bake for 50–60 minutes, until tender when pierced with a fork.
-
Remove and let cool slightly (~10 minutes).
2. Prepare the Meat Filling
-
While potatoes are baking, heat olive oil in a skillet over medium heat.
-
Add onions and sauté until soft (about 3 minutes).
-
Add garlic, cook for 30 seconds.
-
Add ground meat, cook until browned (about 6–8 minutes).
-
Season with paprika, oregano, salt, and pepper. Add a bit of tomato or BBQ sauce if desired.
-
Set aside.
3. Scoop and Mash the Potatoes
-
Once cool enough to handle, slice the top third off each potato (lengthwise).
-
Carefully scoop out the insides into a bowl, leaving a thin layer to support the skin.
-
Mash the potato flesh with butter, milk, sour cream, garlic powder, salt, and pepper.
-
Stir in the cooked meat mixture and cheese.
4. Stuff and Bake Again
-
Fill the potato shells generously with the mixture.
-
Top with additional shredded cheese.
-
Return to oven and bake at 375°F (190°C) for 15–20 minutes, until cheese is melted and golden.
5. Garnish and Serve
-
Top with green onions, bacon bits, or a dollop of sour cream if desired.
-
Serve hot!
🧑🍳 Tips & Variations
-
Use leftover chili or taco meat as a shortcut for the filling.
-
Add vegetables like bell peppers, corn, or mushrooms to the meat.
-
Try different cheeses for flavor variation.
-
Make ahead: Prepare up to the stuffing step and refrigerate. Bake before serving.