Beef and Potato Boats
TOTAL TIME: Prep: 1 hour 20 min. + cooling Bake: 20 min.
YIELD: 4 servings.
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
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
-
1.
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.
-
2.
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.
-
3.
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.
Nutrition Facts
1 each: 428 calories, 28g fat (15g saturated fat), 109mg cholesterol, 1091mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 27g protein.
© 2024 RDA Enthusiast Brands, LLC