Ingrédients pour Beef And Potato Boats
- 4 large russet potatoes
- 4 slices bacon
- 1 lb ground beef
- Green Onions
- 3/4 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup (1/2 stick) butter or margarine
- 1/4 cup milk (or more, as needed)
- 1 cup shredded cheddar cheese
- 1 tablespoon bacon grease
- 1 medium onion, chopped
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Comment préparer Beef And Potato Boats
- Preheat oven to 400°F (200°C). Wash and pierce 4 large russet potatoes several times with a fork. Bake for 1 hour, or until tender.
- While potatoes bake, cook 4 slices of bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and drain on paper towels. Crumble bacon and set aside.
- Remove excess bacon grease from the skillet, leaving about 1 tablespoon.
- Add 1 medium onion, chopped, to the skillet and sauté for 3-5 minutes until softened.
- Add 1 lb ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in 1/2 teaspoon salt, 1/2 cup sour cream, and the crumbled bacon. Remove from heat.
- Once potatoes are cool enough to handle, carefully cut them in half lengthwise. Scoop out the potato flesh, leaving about a 1/4-inch border. Place potato shells in a shallow baking dish.
- Mash the scooped-out potato flesh in a separate bowl.
- Stir in 1/4 cup (1/2 stick) of butter or margarine, 1/4 teaspoon salt, and 1/4 cup milk (or more, as needed) until creamy and fluffy.
- Spoon the beef mixture evenly into the potato shells.
- Top with the mashed potatoes, spreading evenly.
- Sprinkle generously with 1 cup shredded cheddar cheese (or your favorite cheese).
- Bake in the preheated oven for 20-25 minutes, or until cheese is melted, bubbly, and golden brown.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
4g
Fat
79g
Carbs
6g
