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Beef and Potato Boats Recipe

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Meet the Cook: Back when I was teaching elementary school (I'm now a busy stay-at-home mom to our two youngsters, 7 and 2), my class would put together a Mother's Day cookbook. Many of the dishes are still my favorites - this one included. -Linda Wheeler, Harrisburg, Pennsylvania

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Beef and Potato Boats Recipe

Prep: 1 hour 20 min. + cooling Bake: 20 min.

Yield: 4 Servings

80 20 100

Ingredients

4 large baking potatoes (8 to 10 ounces each)
2 tablespoons butter
1-1/4 teaspoons salt, divided
Dash pepper
1/4 to 1/3 cup milk
1 pound ground beef
1 small onion, chopped
6 bacon strips, cooked and crumbled
1/2 cup sour cream
1/4 cup shredded cheddar cheese

Directions

Wash potato skins and prick with a fork. Bake at 400° for 60-70 minutes or until tender; cool. Cut a thin slice off the top of each potato. Carefully scoop out the pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set aside.
In a large saucepan cook the beef and onion over medium heat until meat is no longer pink; drain. Cool 10 minutes. Add bacon, sour cream and remaining salt.
Spoon into potato shells. Top each with a fourth of the mashed potato mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until heated through. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 428 calories, 28 g fat (15 g saturated fat), 109 mg cholesterol, 1,091 mg sodium, 14 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Beef and Potato Boats in Country Woman March/April 1996, p31

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