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.
Mash the potato insides with sour cream, butter, salt, pepper, and half the cheese. Think mashed potatoes but a little firmer.
3. Add the Meat and Cheese
Mix in your cooked ground beef and green onions. Give it a taste. (Seriously, don’t skip the taste test. This is the fun part.) Adjust seasoning if needed. I like to toss in a little hot sauce here, but that’s me being spicy.
4. Stuff and Bake Again
Spoon the mixture back into the potato shells like you’re building little potato mountains. Top with the rest of the cheese. Pop them back into the oven at 375°F for about 15–20 minutes, or until everything’s melty, golden, and the cheese is giving you those perfect edges.
Why These Work for Literally Any Occasion
Honestly? These are the kind of food that fits into everything.
- Game day? Yes.
- Weeknight dinner? Heck yes.
- Bringing a dish to that potluck you forgot about? You’re golden.
- Midnight snack? Don’t judge me.
They reheat well too. Just toss ‘em in the air fryer or oven to get that crispy bite back.
A Few Fun Add-Ins If You Wanna Get Fancy
Wanna remix it? Go wild. Try swapping or adding:
- BBQ sauce with pulled pork instead of beef
- Pepper jack cheese and jalapeños for a Tex-Mex twist
- Chicken, buffalo sauce, and blue cheese crumbles (ohhh yes)
You can’t really mess this up unless you forget the cheese… which would be a crime, honestly.
Final Thoughts: The Kind of Meal That Feels Like a Hug
If comfort food had a favorite cousin, this would be it. I make these anytime we’re craving something hearty but still homemade. They hit all the right notes—crispy, creamy, cheesy, meaty.
And hey, if you’ve got picky eaters, just say it’s like a loaded potato skin with a burger inside. Boom. Sold.
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