Ingredients
- 4 large russet potatoes
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (or your favorite cheese blend)
- 2 tablespoons butter
- ¼ cup sour cream (optional)
- 2 tablespoons milk
- 2 tablespoons chopped fresh parsley (optional)
- Salt and black pepper, to taste
- Olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Bake Potatoes: Scrub the potatoes clean, pierce them a few times with a fork, rub with olive oil and sprinkle with salt. Place directly on the oven rack or on a baking sheet. Bake for about 45–60 minutes, or until tender when pierced with a knife.
- Cook Beef: While the potatoes are baking, heat a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed. Add chopped onion and garlic; cook until onion is softened. Season with salt and pepper to taste. Remove from heat.
- Prepare Potatoes: When the potatoes are done, carefully cut a slit lengthwise on the top of each. Scoop out most of the potato flesh into a bowl, leaving the skins intact.
- Make Filling: Mash the scooped-out potato with butter, milk, and sour cream (if using). Stir in half of the shredded cheese. Add the cooked beef mixture and mix well.
- Stuff Potatoes: Spoon the cheesy beef mixture back into the potato skins. Top each with remaining shredded cheese.
- Bake Again: Return stuffed potatoes to the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.
- Garnish & Serve: Sprinkle with chopped parsley if desired. Serve hot and enjoy!
Would you like a version with extra toppings like bacon or green onions? Just say so!