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French Bread Stuffed with Beef

A wonderful lady in Spanish Fork, Utah shared this recipe with me—it fed her large farm family, and now I serve it to my family and friends. Using Colorado beef and an Idaho potato makes this hearty sandwich a real Western meal! If you have a leftover baked potato from dinner, this is a perfect way to use it.
  • Total Time
    Prep: 25 min. Bake: 20 min. + chilling
  • Makes
    6-8 servings

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 large baked potato, peeled and cubed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • Dash hot pepper sauce
  • 1 loaf (1 pound) French bread
  • 1 cup shredded cheddar cheese

Directions

  • In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add the potato, soup, mushrooms, parsley, garlic powder, pepper and hot pepper sauce; cover and simmer for 10 minutes.
  • Meanwhile, cut the loaf of bread in half lengthwise. Hollow out bottom of loaf, leaving a 3/4-in. shell; set aside. Place the removed bread in a blender; cover and process until crumbled. Add 1 cup of crumbs to beef mixture (save remaining crumbs for another use). Stir in cheese.
  • Spoon beef mixture into bread shell; replace bread top. Wrap in heavy-duty foil; place on a baking sheet. Bake at 350° for 20 minutes. Let stand for 5 minutes before slicing.
Nutrition Facts
1 each: 369 calories, 13g fat (6g saturated fat), 44mg cholesterol, 790mg sodium, 43g carbohydrate (2g sugars, 3g fiber), 20g protein.
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