Twice Baked Beef Potatoes

Twice Baked Beef Potatoes might be just the main course you are searching for. For $2.13 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 719 calories, 37g of protein, and 40g of fat per serving. This recipe serves 3. This recipe from kayotic.nl requires salt, hot sauce, bell pepper, and water. 26 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is outstanding. If you like this recipe, take a look at these similar recipes: Baked Corned Beef with Sauteed Cabbage and Baked New Potatoes, Baked Potatoes with Spiced Beef Chili, and French-Style Beef Baked Potatoes.

Servings: 3

 

Ingredients:

BBQ sauce

HP sauce

1/2 bell pepper

knob of butter

grated cheese

1/2 a cup corn

curry powder (I used 1/2 tsp)

12oz ground beef

ketchup

1 medium leek

1 tablespoon milk

mustard

1 small onion

pepper

4 large potatoes

salt

seasoned salt

3 tsp tomato paste

1/2 a cup water

Equipment:

oven

Cooking instruction summary:

DirectionsScrub your potatoes, brush them with some olive oil and sprinkle a generous amount of salt all over them. Bake the potatoes in a preheated oven at 400F (200C) for about an hour. This depends on the size of your potatoes, of course.Season 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. Brown the ground beefuntil it loses its rawness. 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 cornturned 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.Once the potatoes are 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 in the oven tray.Add a knob of butter and a splash of milkthe amount depends on the consistency youre afterbut really, no need to add a full stick of butter, just a knob will do. Season the potatoes with (Lawrys) 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 theyre steaming hot and the cheese has browned.

 

Step by step:


1. Scrub your potatoes, brush them with some olive oil and sprinkle a generous amount of salt all over them.

2. Bake the potatoes in a preheated oven at 400F (200C) for about an hour. This depends on the size of your potatoes, of course.Season 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.

3. Mix it all up.Finely chop the onion, bell pepper and leek and grate the garlic. Brown the ground beefuntil it loses its rawness.

4. Add the vegetables and cook for 5 minutes over low heat.

5. 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.

6. Combine all ingredients. Told you I had to clean out my fridge, so I also added 1/2 cup leftover cornturned 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.Once the potatoes are done, cut them in half and scoop out the innards, but leave about 1/2 an inch potato in there.

7. Place the potato shells back in the oven tray.

8. Add a knob of butter and a splash of milkthe amount depends on the consistency youre afterbut really, no need to add a full stick of butter, just a knob will do. Season the potatoes with (Lawrys) seasoned salt and black pepper to taste and mash them.

9. 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.

10. Put them back in the oven for 15 to 20 minutes. Until theyre steaming hot and the cheese has browned.


Nutrition Information:

Quickview
573k Calories
30g Protein
39g Total Fat
24g Carbs
69% Health Score
Limit These
Calories
573k
29%

Fat
39g
61%

  Saturated Fat
18g
118%

Carbohydrates
24g
8%

  Sugar
12g
14%

Cholesterol
127mg
43%

Sodium
975mg
42%

Get Enough Of These
Protein
30g
61%

Vitamin C
129mg
157%

Vitamin A
4179IU
84%

Vitamin B12
2µg
45%

Vitamin B6
0.84mg
42%

Zinc
6mg
42%

Phosphorus
416mg
42%

Selenium
24µg
34%

Vitamin B3
6mg
34%

Calcium
285mg
29%

Vitamin B2
0.44mg
26%

Potassium
811mg
23%

Vitamin K
23µg
23%

Iron
4mg
22%

Folate
89µg
22%

Vitamin E
3mg
21%

Manganese
0.41mg
20%

Fiber
4g
16%

Magnesium
65mg
16%

Vitamin B5
1mg
13%

Vitamin B1
0.19mg
12%

Copper
0.21mg
10%

Vitamin D
0.46µg
3%

covered percent of daily need
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