A delightful twist on classic stuffed potatoes, combining creamy mashed potatoes with a savory beef filling.
Preheat your oven to 400°F.
Preheating ensures even cooking of the potatoes.
Wash the baking potatoes thoroughly and pierce them with a fork. Place them on a baking sheet and bake for 1 hour or until tender.
Piercing the potatoes allows steam to escape, preventing them from bursting.
While the potatoes bake, cook the bacon in a frying pan over medium heat until crispy. Remove and crumble once cooled.
Drain the bacon on paper towels to remove excess grease.
In the same pan, cook the ground beef with the chopped green onions until browned. Season with salt and stir in the sour cream and crumbled bacon.
Cooking the beef in the bacon drippings adds extra flavor.
Once the potatoes are baked, cut them in half lengthwise and scoop out the centers into a mixing bowl, leaving a thin shell.
Be gentle to avoid tearing the potato skins.
Mash the scooped-out potato with butter and milk until smooth and creamy.
Adjust the milk quantity for your desired consistency.
Fill the potato shells with the beef mixture, then top with the mashed potato. Sprinkle shredded cheddar cheese on top.
Use a spoon to evenly distribute the filling and topping.
Bake the stuffed potatoes in the oven for 20 minutes or until the cheese is melted and bubbly.
For a golden top, broil for the last 2 minutes.
Serve the stuffed potatoes hot and enjoy!
Garnish with extra green onions for a fresh touch.
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