Ingredients:
4 large baking potatoes (such as Russet)
1 lb (450g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese (or cheese of your choice)
1/4 cup sour cream (plus more for serving, optional)
2 tablespoons butter
1/4 cup milk or cream (optional, for creamier filling)
Salt and black pepper, to taste
1 teaspoon paprika (optional)
1/2 teaspoon dried oregano or Italian seasoning
2 green onions, chopped (optional, for garnish)
Olive oil
Instructions:
- Bake the Potatoes:
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes well, then poke holes in each with a fork.
Rub each potato lightly with olive oil and sprinkle with salt.
Bake directly on the oven rack or a baking tray for about 50–60 minutes, or until soft inside when pierced with a knife.
- Prepare the Beef Filling:
While the potatoes are baking, heat a skillet over medium heat.
Add a little olive oil and sauté the chopped onion until soft and translucent (about 3–4 minutes).
Add the garlic and cook for 30 seconds more.
Add the ground beef, breaking it up with a spoon. Cook until browned and fully cooked through. Drain excess fat if needed.
Season with salt, pepper, paprika, and oregano. Stir well and set aside.
- Stuff the Potatoes:
Once the potatoes are baked and slightly cooled, slice off the top third of each potato.
Scoop out the inside into a bowl, leaving about 1/4 inch of potato on the skin to form a sturdy shell.
Mash the scooped-out potato with butter, sour cream, milk (if using), salt, and pepper.
Mix in half of the cheese and the cooked beef mixture.
- Fill and Bake:
Spoon the beef-potato mixture back into the potato shells.
Top with the remaining shredded cheese.
Return to the oven and bake at 375°F (190°C) for about 10–15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
Top with chopped green onions and an extra dollop of sour cream, if desired