Beef Stuffed Potatoes Recipes

ROAST BEEF STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 350F degrees
• Prepare your potatoes for baking. Wash and scrub them well, then put a slice in the tops lengthwise not all the way through but about at least an inch deep.
• Rub the skin with olive oil
• Take the garlic clove, and cut the top off. Rub the cut part the clove over the skin of the potatoes.
• Season with a little sea salt
• Bake the potatoes for about 60 minutes or until slightly soft and golden brown
• Meanwhile, as the potatoes bake, melt the butter and saute the onions until they are nice and soft.
• Add the leftover roast beef and gravy to the onions and cook it till the gravy and beef are heated through. About 2-3 minutes. Stir constantly.
• Take the potatoes out the oven, slit the potatoes open so that you can stuff the beef filling inside each one.
• Add the beef filling and place back in the oven and let them back for about 10 minutes with the filling.
• Next, take out the oven and place the cheese on top of each one.
• Bake until the cheese melts on the top of each potato, about 5 minutes.
• Take out the oven, serve them up with some butter and sour cream and ENJOY!

BEEF-STUFFED POTATOES

Steps:

• Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. , Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells., Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through.

BEEF STUFFED POTATOES

Steps:

• Bake potatoes; cool then slice in half.
• Brown beef and onions in skillet seasoning with salt and pepper once it begins to brown, drain. Scoop centers from potatoes, mash. Add mayonnaise, milk and cheddar cheese. Mix beef with mashed potatoes mixture. Add garlic salt and adjust seasonings. Spoon into shells of baked potatoes.
• Bake 350 degrees for 30 minutes (or can microwave). Top with butter, extra cheese and sour cream. Freezes well.

BEEF AND ONION STUFFED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Put the beef stock in a large saucepan over medium heat and bring to a boil. Cook until the liquid is reduced by half, leaving 4 cups.
• Put the potatoes on a rimmed baking sheet and roast until just tender, about 45 minutes. When cool enough to handle, cut potatoes in half lengthwise and using a spoon, remove the potato flesh and reserve, leaving 1/2-inch thick rim around the edges. Drizzle 1 tablespoon of olive oil on the baking sheet and put potato shells on it, cut side down; bake until the cut side is golden brown and skin is crispy, about 20 minutes.
• Pat the meat pieces dry with paper towels and season with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven and sear the beef on all sides to a deep golden brown, about 10 minutes. Remove the meat to a plate and carefully add a tablespoon of water to the hot pot, scraping up the brown bits from bottom of the pan. Add a tablespoon of olive oil and the pearl onions and season with salt and pepper, to taste. Cook about 7 minutes, stirring often, until the onions begin to caramelize, adding water, as needed, to deglaze the brown bits from the bottom of the pan. When the onions are a deep golden brown, add the reduced beef stock and the beef and their juices and bring to a boil. Reduce the heat to maintain a simmer and cook until the meat is tender, skimming fat off the top, if necessary, about 35 to 40 minutes.
• Pass the reserved potato flesh through a ricer or mash with a masher until smooth, adding hot water to loosen them. Add 1 tablespoon olive oil, season with salt and pepper, to taste, and mix well.
• Ladle the stew into the crisp potato bowls, top with a spoon of mashed potatoes and enjoy.

BEEF STROGANOFF-STUFFED POTATOES

Steps:

• Toward the end of the cooking time bake the potatoes in the microwave otherwise bake in oven at 425 degrees for about 40 minutes.
• Dissolve bouillon in 1/2 cup water; set aside.
• In nonstick skillet heat oil over high heat.
• Add beef; cook, stirring, until browned about 5 minutes.
• Add next 4 ingredients, cook, stirring occasionally, until onion is softened about 3 minutes.
• Add bouillon mixture; bring to a boil.
• Reduce heat to low; cover.
• Simmer until meat is very tender, about 30 minutes.
• Stir together flour and 1 Tablespoon water, set aside.
• Stir sour cream into beef mixture.
• Stir in flour mixture; cook until thickened, 1-2 minutes.
• Spilt baked potatoes lengthwise, fluff with fork.
• Top with beef mixture and parsley.
• Serve while warm.

MEAT STUFFED POTATO BY TASTY BIEN RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• In a bowl, mix the ground beef, egg, Parmesan cheese, parsley, salt, and pepper.
• Take a piece of the meat mixture of about the size of a ping pong ball and slightly flatten it. Add a piece of mozzarella cheese in the center, and seal it with your hands.
• Bake for 15 minutes.
• Cover a meat ball with a layer of mashed potatoes, and mold it with your hands, continue molding it into a ball.
• Dip the meatball in a bowl of flour. Repeat with remaining meatballs.
• Heat the oil to 350ºF (180ºC). Fry the mashed potato-covered meatballs in batches until golden brown.
• Transfer to a paper towel-lined plate.
• Sprinkle with chopped parsley and serve with marinara sauce.
• Enjoy!

GROUND BEEF AND SALSA STUFFED POTATOES

Steps:

• Bake the potatoes for about 1 hour at 400 degrees or until the potatoes are tender.
• Meanwhile in a skillet cook the ground beef with onion, garlic and green bell pepper until ground beef is no longer pink (about 10-12 minutes) drain fat.
• Add in the Parmesan cheese and salsa; continue to cook for another 3-4 minutes.
• Season with salt and pepper.
• Cut the potatoes in half lenghwise and fluff up the pulp with a fork.
• Place potatos on a baking sheet.
• Season pulp with salt and pepper.
• Spoon equal amounts of ground beef mixture on top of each potato.
• Top with cheddar cheese and green onions.
• Return to oven for 5-10 minutes or until the cheese has melted.
• Serve with sour cream.
• Delicious!