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