Double meat cheesy potato bake
🧾 Ingredients (serves 4)
• 4 large russet potatoes
• 150g ground beef
• 150g diced cooked bacon or sausage
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• ¼ cup milk
• 2 tablespoons butter
• Salt and pepper to taste
• Optional: chopped green onions or parsley for garnish
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 Method
1. Bake the potatoes Â
Preheat oven to 200°C (400°F). Scrub potatoes, prick with a fork, rub with olive oil and salt. Bake directly on the rack for 45–50 minutes until fork-tender.
2. Prepare the meat filling Â
While potatoes bake, cook ground beef in a skillet over medium heat until browned. Add diced bacon or sausage and cook for another 2–3 minutes. Set aside.
3. Scoop and mash Â
Once potatoes are cool enough to handle, slice in half lengthwise. Scoop out the flesh, leaving a thin shell. Mash the flesh with butter, sour cream, milk, salt, and pepper.
4. Mix and stuff Â
Stir half the cheese and all the meat into the mashed potato mixture. Spoon the filling back into the potato skins.
5. Bake again Â
Top with remaining cheese. Bake at 190°C (375°F) for 15–20 minutes until cheese is melted and bubbly.
💡 Tips
• Double meat means double flavor—try mixing beef with sausage, ham, or even shredded chicken.
• Want it spicy? Add chopped jalapeños or use pepper jack cheese.
• Make ahead: Assemble and refrigerate before the second bake.
• For crispier skins, bake the empty shells for 5 minutes before stuffing.
• Serve with a fresh salad or roasted veggies for balance.
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