Ingredients
- 4 large russet potatoes
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 cup shredded cheddar cheese (plus more for topping)
- ¼ cup sour cream
- 2 tbsp butter
- 2 green onions, sliced (for garnish)
- Olive oil (for brushing)
Instructions
- Bake the potatoes: Preheat oven to 400°F (200°C). Scrub and dry the potatoes. Pierce each a few times with a fork, brush with olive oil, and bake for 45–60 minutes or until tender.
- Cook the beef: In a skillet over medium heat, cook ground beef until browned. Drain excess fat. Add chopped onion and garlic; cook until soft. Season with salt, pepper, and paprika.
- Prepare the potato boats: Once baked, cut the top off each potato and carefully scoop out the insides into a bowl, leaving a thin shell.
- Make the filling: Mash the scooped-out potato with butter, sour cream, and 1 cup of shredded cheese. Stir in the cooked beef mixture.
- Stuff the potatoes: Spoon the cheesy beef filling back into each potato shell. Top with extra cheese.
- Bake again: Return stuffed potatoes to the oven for 10–15 minutes, or until the cheese on top is melted and bubbly.
- Garnish and serve: Sprinkle with sliced green onions. Serve warm!
Want me to add a spicy twist or make it more kid-friendly?