BEEFY STUFFED SWEET POTATO
We used a clever trick to pack veggies into these Latin-inspired stuffed potatoes: We chop the carrots, onion and tomato into small pieces that go almost unnoticed when cooked with the ground beef-perfect for that picky vegetable eater who's trying to eat healthier.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
- Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
- Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.
MEAT STUFFED POTATO BY TASTY BIEN RECIPE BY TASTY
Here's what you need: ground beef, egg, grated parmesan cheese, fresh parsley, salt, pepper, mozzarella cheese, mashed potato, flour, vegetable oil, fresh parsley, marinara sauce
Provided by Brenda Blanco
Categories Sides
Yield 8 servings
Number Of Ingredients 12
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!
BEEF AND ONION STUFFED POTATOES
Provided by Claire Robinson
Categories side-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 7
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 STUFFED POTATOES
Sort of tastes like sherpard's pie. Cook the potatoes in the microwave for ultimate ease. Can be doubled or cut down easily. Freezes well and great for OAMC. Time doesn't include initial baking time for potatoes.
Provided by gailanng
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
GROUND BEEF AND SALSA STUFFED POTATOES
Make and share this Ground Beef and Salsa Stuffed Potatoes recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 826.4, Fat 38.1, SaturatedFat 19.8, Cholesterol 141.9, Sodium 1032.6, Carbohydrate 75.7, Fiber 10.4, Sugar 7.6, Protein 47
BEEF STROGANOFF-STUFFED POTATOES
I found this recipe in some magazine a few months back. Dad and I have fell in love with it. When I cook something new my dad tells me this recipe is a keeper or toss it. This was a keeper and I was very happy because it is so simple to make.
Provided by Jacqueline in KY
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 283.5, Fat 9.6, SaturatedFat 3.7, Cholesterol 15.1, Sodium 432.4, Carbohydrate 45.8, Fiber 4.2, Sugar 4.2, Protein 5.2
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