Prep: 30 mins | Cook: 1hr 10mins | Additional: 15 mins | Total: 1 hr 55 mins | Servings: 6 | Yield: 12 potato halves
As a full pledge potato lover, I take a huge interest in any dishes related to potatoes. When I searched for a new potato recipe, I found this recipe on the internet. It is a simple and tasty recipe to make for your potatoes. My family loves this, and I’m sure you enjoy it too.
Ingredients:
For the Potatoes:
(6) large baking potatoes
1 tbsp chile-infused olive oil
For the Meat Filling:
1 tbsp olive oil
½ pound sliced mushrooms
(1) red bell pepper, chopped
(1) medium onion, diced
(2) cloves garlic, crushed
½ pound ground beef
½ pound bulk pork sausage
1 tbsp dried summer savory
1 tsp steak seasoning
2 tbsp butter
2 tbsp all-purpose flour
1 ½ cups beef stock
2 tbsp Worcestershire sauce
2 tbsp soy sauce
2 tbsp spicy mustard
(1) pinch salt and ground black pepper
For the Potato Topping:
1 cup shredded smoked Gouda cheese, divided
(1) bunch green onions, diced
½ cup sour cream
1 tbsp smoked paprika
(1) pinch salt and ground black pepper
Directions:
Preheat oven 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Prick potatoes several times with a fork. Put onto the prepared baking sheet, drizzle with olive oil.
Bake until potatoes is easily pierced with a fork in the preheated oven for 60 to 75 minutes.
Heat olive oil in a large skillet over medium-high heat while the potatoes are baking. Add mushrooms, bell pepper, and onion; saute until onion is translucent, about 5 minutes. Then add garlic and cook for 2 to 3 minutes more. Add ground beef and sausage, cook, breaking up into small pieces until browned and crumbly for 5 to 7 minutes. Stir in summer savory and steak seasoning.
Then push meat mixture to the sides of the skillet, melt butter in the center. Add flour to the melted butter, whisk to combine, and cook for a minute. Add and whisk in beef stock, Worcestershire sauce, soy sauce, and mustard. Then add and season with salt and pepper, simmer until thickens for 3 to 5 minutes.
Remove potatoes from the oven. Allow cooling slightly, about 10 minutes. Slice each potato in half lengthwise. Add and scoop the flesh into a large bowl, saving the potato shells. Add ¾ cup Gouda cheese, green onions, sour cream, paprika, salt, and pepper to the potato flesh; mash well to combine. Allow sitting for 5 minutes so flavors can meld.
Add and place potato shells on the aluminum-foil lined baking sheet. Then fill shells with the meat mixture, then top with the potato mixture. Add and sprinkle with remaining Gouda.
Bake it until cheese melts, and potato mixture is golden brown for 10 to 15 minutes.
Note:
White or yellow onion may be used instead of green onions, and any bell pepper works in color. Instead of smoked Gouda, use your favorite cheese, and try other ground beef. Dijon mustard works great as a spicy mustard alternative.
Nutrition Facts:
Per Serving: 710.8 calories; fat 32.5g 50% DV; cholesterol 86.1mg 29% DV; sodium 1224.6mg 49% DV; protein 28.6g 57% DV; carbohydrates 78.9g 26% DV.
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