Twice Baked Beef Potatoes

By RoketJSquerl

Note: I always cook too much, yesterday was no exception. So I stored several of them in the fridge overnight and reheated them for lunch. They were still absolutely amazing! The flavor of the meat seemed even more intense!

Ingredients

• 4 large potatoes
• 1 small onion
• 1 medium leek
• 1/2 bell pepper
• 12 oz ground beef
• 3 tsp tomato paste
• 1/2 cup corn
• 1/2 cup water
• knob of butter
• splash of milk
• grated cheese
• ketchup
• BBQ sauce
• Hot Pepper sauce to taste
• mustard
• seasoned salt
• pepper
• salt

Details

Servings 8
Adapted from kayotickitchen.com

Preparation

Step 1

Bake the potatoes in a preheated oven at 400F (200C) for about an hour. This depends on the size of your potatoes, of course. I defrosted the last package of ground beef from my freezer. This was 12oz and that was plenty. Anymore and the potatoes would have been overloaded, which isn’t necessarily a bad thing, mind you. I’ve seasoned the ground beef with salt (1 tsp), a generous amount of black pepper, 1/2 a tsp curry powder, a pinch of mace, a splash of HP sauce (or use Worcestershire sauce and some extra ketchup), some run of the mill yellow mustard, a few drops Tabasco and a tiny squeeze of Heinz ketchup. Mix it all up. Finely chop the onion, bell pepper and leek. And grate the garlic. Play with the ingredients, just use whatever you have on hand. Brown the beef in a skillet or Dutch oven, until it loses its rawness. Then add the vegetables and cook for 5 minutes over low heat. Add 3 tsp tomato paste, a tiny splash of bbq sauce for a hint of extra flavor and sweetness, and 1/2 a cup of water. Combine all ingredients. Told you I had to clean out my fridge, so I also added 1/2 cup leftover corn—turned out to be a great move. Simmer the beef and vegetables over low heat for about 10 minutes. Until most of the liquid has vaporized. In the mean time the potatoes will be done. Cut them in half and scoop out the innards, but leave about 1/2 an inch potato in there. Place the potato shells back on the oven tray. Add a knob of butter and a splash of milk—the amount depends on the consistency you’re after—but really, no need to add a full stick of butter, just a knob will do. Season the potatoes with (Lawry’s) seasoned salt and black pepper to taste and mash them. Add as much or as little cheese as you like and stir it in. Fill the potato shells halfway with the beef&vegetable mix. Press it down with a spoon. Top with the fluffy cheese potatoes and sprinkle a little extra cheese on top. Put them back in the oven for 15 to 20 minutes. Until they’re steaming hot and the cheese has browned.