Beef’n Cheese Stuffed Potatoes

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May 22, 2018

Here’s a meat'n'potatoes appetizer or paired with a salad, a light family meal the kid's will love. The small potatoes micro-bake in minutes and with Big Batch Beef, they're ready in a flash! If you want to skip making the Big Batch Beef, pan-fry 1 lb (500 g) fresh ground beef with 1 EACH onion and clove garlic, minced – take what you need for the recipe and save the rest to add to pasta sauce for next night's dinner.

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 5-6 servings

Ingredients

15 small white or red potatoes, 1-1/2 to 2-inch size (4 to 5 cm)

⅓ cup (75 mL) ranch or garlic herb and garlic cream cheese

1 cup (250 mL) microwave-thawed Big Batch Ground Beef (recipe follows)

¾ cup (175 mL) shredded mozza cheddar cheese

½ cup (125 mL) thawed corn niblets

2 tbsp (30 mL) minced fresh parsley

Directions

1. Pierce potatoes several times with fork. Place in parchment paper-lined glass pie plate and microwave-bake on HIGH for 8 to 10 minutes until tender (or bake in 400°F/200°C oven until tender, about 25 miutes). Cover loosely with foil and let stand 5 to 10 minutes, until cool enough to handle.

2. Cut thin slice off top of each potato. (Reserve lids to make fried potatoes for a quick next-day side-dish). Using a 1/2 teaspoon (2 mL) measure or melon baller, scoop out potato flesh, leaving a 1/8-inch (3 mm) thick wall. Mash potato flesh in a bowl, along with Kraft dressing or cream cheese. Stir in beef, 1/2 cup (125 mL) of the Kraft cheese, corn and half the parsley.

3. Spoon beef mixture into potato shells until heaping full, placing back into dish used for baking potatoes. Top with remaining cheese and minced parsley. Oven-bake at at 400°F (200°C) until hot and cheese is melted and golden, about 15 minutes (or microwave-heat each stuffed potato on HIGH for 1 minute).

Big Batch Ground Beef:
Cook 4 lb (2 kg) Lean or Extra Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened; drain. Spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop into freezer bags. Freeze for up to 3 months.

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