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EFK Beef & Cheddar Stuffed Baked Potatoes

EFK Beef & Cheddar Stuffed Baked Potatoes is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.

EFK Beef & Cheddar Stuffed Baked Potatoes

Ingredients

6 large russet potatoes

1 1/2 lb ground beef

1 small onion, diced

3 garlic cloves, minced

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp smoked paprika

1/2 tsp garlic powder

1 tbsp Worcestershire sauce

1 1/2 cups shredded cheddar

1/2 cup sour cream

3 tbsp butter

Sliced green onions to finish

Directions

Heat BlueStar oven to 425°F. Scrub russet potatoes well, dry thoroughly, pierce lightly, and place on a sheet pan or directly on the oven rack with a pan beneath. Bake until skins are crisp and centers are completely tender, generally 50 to 65 minutes depending on potato size. Meanwhile heat a seasoned de Buyer skillet over medium-high heat. Brown ground beef with onion, breaking beef into bite-size pieces. Remove excess fat if needed. Add garlic, salt, black pepper, smoked paprika, garlic powder, and Worcestershire sauce and continue cooking until beef reaches 160°F and is well seasoned. When potatoes are done, split them lengthwise and fluff the centers with a fork. Add butter and sour cream to the potato centers and lightly mix while keeping the crisp skins intact. Fill generously with seasoned beef and top with shredded cheddar. Return to the oven for several minutes until cheese is fully melted. Finish with sliced green onions and serve hot.

Heat BlueStar oven to 425°F. Scrub russet potatoes well, dry thoroughly, pierce lightly, and place on a sheet pan or directly on the oven rack with a pan beneath. Bake until skins are crisp and centers are completely tender, generally 50 to 65 minutes depending on potato size. Meanwhile heat a seasoned de Buyer skillet over medium-high heat. Brown ground beef with onion, breaking beef into bite-size pieces. Remove excess fat if needed. Add garlic, salt, black pepper, smoked paprika, garlic powder, and Worcestershire sauce and continue cooking until beef reaches 160°F and is well seasoned. When potatoes are done, split them lengthwise and fluff the centers with a fork. Add butter and sour cream to the potato centers and lightly mix while keeping the crisp skins intact. Fill generously with seasoned beef and top with shredded cheddar. Return to the oven for several minutes until cheese is fully melted. Finish with sliced green onions and serve hot.
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