Loaded Baked Potato Skins with Seasoned Ground Beef

Name: Loaded Baked Potato Skins with Seasoned Ground Beef
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8 potato skins (4 servings)
Cuisine: Deutsch
Ingredients: 4 large Russet potatoes; 1 tbsp olive oil; 1/2 tsp salt (for potatoes); 1/4 tsp black pepper (for potatoes); 1 tbsp unsalted butter, melted; 1/2 cup sour cream; 1/4 cup whole milk; 1 cup shredded sharp cheddar cheese, divided; 1/2 lb lean ground beef; 1/2 small yellow onion, finely diced; 1 clove garlic, minced; 1 tsp chili powder; 1/2 tsp cumin; 1/4 tsp smoked paprika; To taste Salt and pepper (for beef); 2 tbsp fresh chives, chopped (for garnish)

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These irresistible potato skins begin with perfectly baked potatoes, scooped out and then fried or baked until golden and crispy. They are then loaded with a creamy mixture of the reserved potato pulp, deliciously seasoned ground beef, and a generous layer of sharp cheddar cheese, baked until bubbly and topped with fresh green chives. They're a crowd-pleaser for any gathering, especially in the colder months.

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Loaded Baked Potato Skins with Seasoned Ground Beef

Prep Time20 min

Cook Time70 min

Servings8 potato skins (4 servings)

DifficultyMedium

Equipment

Baking SheetLarge SkilletPotato MasherMixing Bowls

Instructions

1
Preheat oven to 400°F (200°C). Scrub potatoes clean, pat dry, and rub each with a little olive oil, salt, and pepper. Pierce each potato several times with a fork. Bake directly on the oven rack for 50-60 minutes, or until fork-tender. Let cool slightly.
2
Once cooled enough to handle, cut each potato in half lengthwise. Carefully scoop out the pulp, leaving about a 1/4-inch shell. Reserve the pulp in a bowl. Brush both sides of the potato skins with melted butter. Place them cut-side up on a baking sheet. In the bowl with the reserved pulp, mash it with sour cream, milk, and half of the shredded cheddar cheese. Season with salt and pepper to taste.
3
In a skillet, brown the ground beef over medium heat, breaking it apart with a spoon. Drain any excess fat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and smoked paprika, cooking for another minute until fragrant. Season with salt and pepper.
4
Spoon the mashed potato mixture evenly into each potato skin. Top with a generous layer of the seasoned ground beef. Sprinkle the remaining shredded cheddar cheese over the beef.
5
Return the baking sheet to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the potato skins are heated through. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
6
Garnish with fresh chopped chives before serving hot.

Nutrition

Calories410 kcal

Protein20g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I prepare the potatoes ahead of time?

Yes, you can bake the potatoes and scoop out the pulp a day in advance. Store the skins and pulp separately in the refrigerator. Assemble and bake when ready to serve.

What other toppings can I add?

Feel free to customize! Chopped green onions, a dollop of extra sour cream, or a sprinkle of a different cheese like Monterey Jack would be delicious.

How do I ensure crispy potato skins?

Brushing the skins with butter or oil before the second bake and ensuring they are in a single layer on the baking sheet helps achieve crispiness. Broiling for the last few minutes is also effective.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.