Beef’n Cheese Stuffed Potatoes

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.

RatingDifficultyBeginner

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Yields5 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 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

1

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

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

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).

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

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

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

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).

Beef’n Cheese Stuffed Potatoes
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