Meaty Cheesey Stuffed Baked Potato

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I love using the oven when it’s chilly out!  Even though I had the heater on (hehe) there’s just something about the natural heat from the oven that gets me all cozy inside.  I love warm home cooked meals from the oven.  Thinking about it is getting me excited for Thanksgiving!  An oven runs all day long on Thanksgiving day!  You have the turkey, sweet potato dish, regular potato dish, green beans, cornbread, regular bread, stuffing, oh and the pies – can’t forget the pies – that ALL require the use of an oven.  No wonder people share cooking duties, and a lot of Thanksgivings end up becoming potluck style.  The worst is when people stress out and are all grumpy in the kitchen on Thanksgiving.  If you can’t handle all the cooking in the kitchen on Thanksgiving, don’t do it or share the duties.  Don’t get your panties all in a bunch; that takes away all the fun of Thanksgiving.  I want to try a new recipe, and make something different from our families usuals this year.  Possibly, some sort of corn bread casserole dish, instead of just corn bread.  Hmmm, I’ll have to start brainstorming or searching for some recipes.  OK, now I’m really craving a Thanksgiving meal.  Exactly 2 weeks away!

what you need:  (serves 4)  

  • 4 russet baked potatoes
  • 4 teaspoons olive oil
  • salt/pepper to taste
  • 1 pound ground beef
  • 1 cup chopped sweet onion
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 1 broccoli crown
  • 1/4 cup water
  • 1 cup sour cream
  • 2 cups shredded white cheddar cheese
  • 1 tablespoon flour
  • 2 teaspoons worcestershire sauce
  • 2 tablespoons butter

what you do:

  1. Preheat oven to 425 degrees.  Line a large baking sheet with foil.
  2. Wash/scrub potatoes and dry them off with a towel.  Pierce potatoes with a fork, about 6 times per potato.  Rub around 1 teaspoon of olive oil and salt and pepper on each potato.  Place potatoes on baking sheet.  Bake for 50 minutes, rotating potato half way through.
  3. Start browning meat in a skillet on medium heat.  Add the onions, oregano, basil, thyme, garlic powder, onion powder, and sea salt, once the meat is almost brown.  Cook until meat is brown and onions become translucent.  Cover and set aside.
  4. Remove broccoli florets from the broccoli crown, and rinse under cold water.  Add them to a medium sized skillet with 1/4 cup of water.  Cover with foil, and let steam for about 10 minutes, string occasionally, until broccoli is cooked down.  Set aside.
  5. Add sour cream and cheese in a medium sized sauce pan, on low heat.  Continue to stir until cheese is almost melted down.  Add flour and worcestershire sauce, and stir together for an additional 5 minutes.
  6. Remaining on low heat, add your meat to the saucepan.  Stir for an additional few minutes.  Turn off heat.
  7. Your potatoes should be done by this time, yippee!
  8. Slice potato in the center down the middle. (don’t cut to the very end…you don’t want them to cut in half)  Using both hands, push the potato on each end, to create a large rectangular hole in the middle.  Now it’s ready to by stuffed!
  9. Start by putting 1/2 tablespoon butter, a spoonful of meat, a spoonful of broccoli, and another spoonful of meat.  Voila!

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