Hamburger Stuffed Potatoes Recipes

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.

MASHED POTATO STUFFED MEATLOAF CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Set aside and let cool.
• Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder, and paprika in a bowl. Reserve half in a separate bowl to glaze once cooked.
• Add oil in a skillet over medium heat, followed by onions and garlic. Cook until onions are translucent and fragrant. Set aside in a bowl to cool before adding to the meat mixture.
• In a large bowl, combine ground beef, salt, pepper, worcestershire sauce, parmesan, parsley, cooled onions & garlic, egg, breadcrumbs and milk. Mix until combined.
• Using a spoon or ice cream scooper, scoop the meat mixture and place into a greased 12 cup cupcake baking tin.
• Using your fingers, spread the meat from the center to make a cup. Fill the middle with a small spoonful of mashed potatoes, and cover back up with the meat mixture.
• Generously brush half of the reserved glaze on top of the meatloaf cups generously.
• Bake for 25 minutes, reapplying the glaze halfway through. Once they are done cooking, brush with the remaining glaze that has Not been used on the raw meatloaves.
• Enjoy!

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!

HAMBURGER STUFFED BAKED POTATOES

Steps:

• 1. Preheat oven to 400 degrees. Clean potatoes. With a fork, poke each potato 3 times on both sides. Generously rub each potato with olive oil then lightly salt entire potato. Place potatoes in oven directly on middle rack. Bake 45 minutes to an hour, or until tender, turn potatoes over ½ way through baking. Baking the potatoes this way will ensure that the skins are crunchy so they won't tear when stuffed.
• 2. After potatoes are done. Remove them from oven and set aside to cool. Reduce oven temperature to 350 degrees.
• 3. While potatoes are cooling, in a large skillet brown ground beef and chopped onion on medium heat, breaking ground beef apart into small chunks.
• 4. Dice the mushrooms into small chunks. Add mushrooms and garlic to cooked ground beef, salt and pepper the mixture. Cook mixture until mushrooms are tender.
• 5. Mix in cream of mushroom soup and approximately a ¼ of the soup can of milk (to rinse out the remaining soup in the can and thin the soup a little. Add a little more milk if the mixture is too thick to stir easily.). Heat to near boiling then reduce heat to simmer.
• 6. While the ground beef mixture simmers, slice each potato lengthwise. If possible, try to cut the potatoes so that each half has a flat side so they won't tip over when stuffed.
• 7. Carefully spoon out the white of the potatoes and place in a mixing bowl. Don't scrape out all of the white, leave a little so that the skins aren't flimsy. Place the skins in a 9.5 x 13.5-inch baking pan and set aside.
• 8. Add the butter and cream cheese to the potatoes and beat with an electric mixer. Slowly add milk until the potatoes are fluffy and creamy. I test for the correct consistency by taking a spoon full of potatoes and turning the spoon sideways. If the potatoes stick to the spoon, then they're done.
• 9. Fill each potato skin to the rim with the ground beef mixture. Spoon mashed potatoes on top of each filled potato then top them with the shredded cheese.
• 10. Bake uncovered for 20 minutes or until the cheese is melted and the mashed potatoes are hot. Sometimes, just before I remove them from the oven, I broil the potatoes to make the cheese a little crispy on top.

HAMBURGER STUFFED POTATOES

Steps:

• Pierce each potato once with a fork and wrap in a paper towel.
• Arrange potatoes in spoke fashion on the bottom of the microwave.
• Cook on high, turning over and end-to-end once, until done (15 to 20 minutes).
• Meanwhile, cook beef in a large frying pan over medium-high heat until no longer pink.
• Add onion and cook until soft, about 5 minutes.
• Add tomato puree, thyme, marjoram and then salt and pepper to taste.
• Cook for about 5 minutes.
• Halve potatoes lengthwise.
• Scoop out flesh, combine with butter and mash (I added a little milk to make moist).
• Taste for seasoning and add salt if needed.
• Divide meat mixture among potato skins and top with mashed potatoes.
• Cook in microwave on high until heated through, about 5 minutes.
• Good like this, or top with your favorite cheese.

HAMBURGER POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F.
• Coat the potato skins liberally with vegetable oil. Put the potatoes on a baking sheet and bake until fork-tender, 45 minutes to 1 hour.
• As the potatoes near the end of their cooking time, cook the meat. Place a large skillet over medium-high heat, add the beef and garlic and season with kosher salt and pepper. Cook until browned, about 10 minutes. Mix in the ketchup, seasoning salt, mustard and Worcestershire and set aside.
• Slice the baked potatoes in half lengthwise, then scrape out the inner flesh with a cookie scoop or spoon, leaving a small margin of potato in the skins (reserve the scooped-out flesh for another use). Brush both sides of the potato skins with vegetable oil. Add kosher salt and pepper liberally to both sides of the skins, then place them cut-side down on the baking sheet and return to the oven. Bake until crispy, another 10 minutes.
• Fill the potato skins with the meat mixture and top with the grated Cheddar. Top each with the shredded lettuce and pickles, sprinkle over the sesame seeds and serve.

PAPAS RELLENAS (FRIED STUFFED POTATOES)

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
• Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
• Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
• To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.