Okay, real talk—if you’ve never had a twice-baked potato stuffed with ground beef, gooey cheese, and buttery goodness… what are you even doing with your life? I’m not judging, promise. But once you try these, they’re gonna haunt your cravings in the best way.
So, What’s the Hype About Twice-Baked Potatoes?
Let me paint the picture for ya: fluffy mashed potato filling, beefy, cheesy, seasoned like your favorite burger, stuffed right back into a crispy potato shell and baked to golden perfection. It’s like a loaded baked potato met a cheesy casserole and they fell in love.
I first made these on a lazy Sunday when I had leftover ground beef, a handful of shredded cheddar, and zero motivation to grocery shop. You know those days. Well, magic happened. My husband took one bite and was like, “You’re making these again, right?” And here we are.
Ingredients You’ll Need
Let’s keep it simple. This recipe makes 4 loaded potato halves (about 2 big potatoes).
- 2 large russet potatoes (baking potatoes work best)
- 1 cup cooked ground beef (seasoned with salt, pepper, garlic powder, onion powder)
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese (plus extra for topping)
- 2 tablespoons butter
- 2 tablespoons chopped green onions or chives
- Salt and pepper to taste
- Optional: crumbled bacon, hot sauce, or ranch drizzle for the daredevils
Step-by-Step: How to Make These Babies
1. Bake the Potatoes
Scrub those potatoes like you’re trying to impress your mother-in-law. Pat them dry, poke ‘em with a fork a few times (don’t skip this unless you want a potato explosion), then bake at 400°F for about 50–60 minutes. You want the skin crispy and the inside fork-tender.
Shortcut tip: If you’re in a rush, zap them in the microwave first for 5–6 minutes, then finish in the oven for that crispy skin.
2. Scoop and Mash
Once they’ve cooled a bit—enough so you’re not burning your fingerprints off—cut them in half lengthwise. Scoop out the insides into a bowl, leaving a thin layer to hold the shell together.
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