Keyword: baked cheesy ground beef stuffed potatoes

For the most part, a baked potato with a pat of butter and a little salt is just great on its own. But stuff them with an assortment of savory ingredients such as shrimp, oysters or ground meat and it easily constitutes a whole meal.

I think my first encounter with this idea came when the Wendy’s restaurant chain introduced the Stuffed Baked Potato to their menu in 1983. Their original goal was to give the customer another choice or alternative to the same old ‘fries’. I think it retailed for 99 cents at the time. The one I remember having a couple of times was with cheese sauce and fresh broccoli. It tasted great to me, not being a fried food lover.  Of course, since then the whole concept has been ratcheted up in both flavor and eye appeal.

This version is browned ground beef in a cheesy mustard béchamel sauce served over baked potatoes. Makes such a super good meal with a bit of steamed broccoli.

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Baked Cheesy Ground Beef Stuffed Potatoes

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Rating: 5
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Cuisine

American

Keyword

baked cheesy ground beef stuffed potatoes

Servings

MetricUS Imperial

Ingredients

• 4 large baking potatoes
• 454 gm lean ground beef
• 1/4 tsp salt
• 1 onion, diced
• 4 Tbsp unsalted butter, divided
• 1 clove garlic, minced
• 1/4 cup flour
• 3/4 cup beef broth
• 1 cup milk
• 110 gm cheddar cheese, shredded
• 1 Tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 1/4 tsp salt or to taste
• 1/4 tsp pepper
• chopped parsley for garnish if you wish

Cuisine American Keyword baked cheesy ground beef stuffed potatoes Servings MetricUS Imperial Ingredients 4 large baking potatoes 454 gm lean ground beef 1/4 tsp salt 1 onion, diced 4 Tbsp unsalted butter, divided 1 clove garlic, minced 1/4 cup flour 3/4 cup beef broth 1 cup milk 110 gm cheddar cheese, shredded 1 Tbsp Worcestershire sauce 2 tsp Dijon mustard 1/4 tsp salt or to taste 1/4 tsp pepper chopped parsley for garnish if you wish

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Pre-heat the oven to 400 F.
2. Wash the potatoes & pat dry. Prick with a knife or the tines of a fork, place on the oven rack and bake for approximately 45 minutes or until tender.
3. While the potatoes are cooking, brown the ground beef in a large skillet. Season with 1/4 teaspoon of salt & set aside.
4. In a separate pan, add 1 tablespoon of the butter & the diced onion. Cook on medium low heat, stirring often, until the onions begin to caramelize. Add the minced garlic, continue cooking for another minute and then remove from the heat. Add the cooked onion & garlic mixture to the cooked ground beef.
5. In the pan, melt the remaining 3 tablespoons of butter & whisk in the flour. Cook for a minute to make a roux. Slowly whisk in the beef stock, milk, Worcestershire sauce, mustard, salt, ground black pepper & shredded cheddar cheese. Continue cooking & stirring, on low heat, until the mixture begins to thicken. Add the beef mixture into the sauce.
6. When the potatoes are cooked, slice open and pour on the cheesy beef mixture. Garnish with parsley if you wish. Serve hot.