It’s that time of the month again, when we snoop around another food blog, pick out something to make – tweaking it sometimes – and post it. It’s another round of the Secret Recipe Club, and my designated blog was Sarah’s Curious Cuisiniere, another blogging friend from before, making me a happy camper.
In between new work schedules and the blogs, my life is hectic but I feel more energized than ever. Who knew I would thrive on having to make lists to keep track of my day? But it is what it is and I’m getting more organized by the minute – I’m knocking on wood mind you.
These last weeks I’m all for recipes that are either simple or pile a lot of flavors, like the pumpkin cheesecake where I kinda put together a lot of components to get into the Halloween season as much as I could in one single post. That’s called organization, a rather new concept for me, ha.
I went back and forth between the broccoli cheddar twice baked potatoes – which resulted in the ones you see here – the italian flatbread (on my bucket list for a long time), mustard dill bread and the potato crusted spinach mini quiche. In the end the simple won, and I also needed something to eat myself that went beyond delivered empanadas, which I’ve been eating in an amount embarrassing to admit.
Double baked or loaded potatoes are popular for a simple reason, they’re awesome! They usually have cheese and are crispy all around with a soft center. How can you not love that? I added some ground beef that I had cooked with spices, oregano, pepper and paprika and was planning on using with pasta and tomato sauce. Or maybe some brown rice and grated cheese. That’s the kind of food I eat.
Or make a simple shepherd’s pie. Which incidentally could’ve been the title of these double baked potatoes. After all , the ground beef is there together with the mashed potatoes.
Or make a simple shepherd’s pie. Which incidentally could’ve been the title of these double baked potatoes. After all , the ground beef is there together with the mashed potatoes.
But let’s not forget about the cheese, a perfect ingredient if there was one. I had a hunk of provolone in the fridge, that had been there forever. Meat and provolone, they go together like jack and jill. We have it as an appetizer here, grilled on the bbq with some oregano while the meat is grilling. It melts and gets crunchy in some spots, all greasy and so ridiculously good.
So into the mashed potatoes it went together with some grated parmesan.
We had national elections here yesterday, and as they’re mandatory is a quiet day usually when you vote and then get together for a sunday lunch or coffee. Or at least that’s what I did. These potatoes were part of that meal. Perfect.
Double Baked Meat and Cheese Potatoes #SRC
- Yield: 2 servings 1x
Print Recipe
Pin RecipeDescription
You can substitute the beef for chopped ham or crispy bacon.
Scale
Ingredients
- 2 medium potatoes (scrubbed)
- 2 Tbs milk
- 1/3 cup grated parmesan cheese
- 1/3 cup cubed provolone cheese
- ½ cup cooked ground beef
- Salt
- Freshly ground black pepper
- ½ teaspoon dried oregano
- Pinch hot paprika
Instructions
- Preheat the oven to 350ºF.
- Microwave potatoes with skins until tender when pierced with a fork. Mine took around 10
- minutes. Cut in half, scoop out pulp leaving a ¼ inch border and transfer to a bowl.
- Mix in milk, parmesan, half of provolone and beef and blend very well.
- Add salt, pepper and seasonings. Taste and adjust.
- Mound potatoes with this mixture, pressing so you get all in the four skins. Dot with the remaining provolone cubes, pressing lightly to adhere.
- Bake for about 10 minutes, until cheese is melted and golden.
- Serve immediately.
adapted from Curious Cuisiniere
SeattleDee says
October 28, 2013 at 14:13This sounds so mouth-wateringy delicious! It's now on the menu for dinner tonight, perfect comfort food for a cool, rainy Pacific Northwest evening.
Tara says
October 28, 2013 at 16:14Oh wow! These look delicious! Now on my list to try.
Deb says
October 28, 2013 at 17:23A tempting recipe for dinner! My husband would adore the melting cheese atop the meat and potatoes. I am making this recipe soon!
Nancy @ gottagetbaked says
October 28, 2013 at 21:24WOW! All the things I love to eat on a plate: potatoes, meat 'n cheese. I'd gladly have this for dinner and call it a day.
Lynn Huntley says
October 28, 2013 at 21:52Great SRC pick! This is one of those recipes that everyone would love:) Lynn @ Turnips 2 Tangerines
Melissa says
October 28, 2013 at 22:00These sound great, and your photos are making me drool! Great pick this month 🙂
Mary Callan says
October 28, 2013 at 23:52Meat and Veg! a perfect combination!
Mary x
Renee Goerger says
October 28, 2013 at 23:55This is my kind of meal!!! I really wish I had one (or two) right now!
Renee – Kudos Kitchen
yummychunklet says
October 29, 2013 at 01:03What a tasty way to serve meat! On potato halves!
Milex says
October 29, 2013 at 01:38I am obsessed all about it.
SallyBR says
October 29, 2013 at 02:05One of those and I would call it a perfect meal!
Great pick for your SRC this month!
Angie Schneider says
October 29, 2013 at 03:47These baked potato halves look droolworthy! Definitely worth the calorie!
Medeja says
October 29, 2013 at 05:49Baked potatoes is one of my favorite things..that my mom is usually making 😀 they looks lovely!
Ninja Baker says
October 29, 2013 at 10:11So glad you chose the potatoes, Paula. They look lip-smackingly cheesy – in a good way =)
Congratulations, by the way, on mastering the art of organization!
dentistvschef says
October 29, 2013 at 10:12wow, i want that on my lunch box today….hehehe
Laura Dembowski says
October 29, 2013 at 12:44Twice baked potatoes are the bomb! These are even better with all the meat. It's a whole meal in a potato!
Lori @ Foxes Love Lemons says
October 29, 2013 at 13:09As a proud member of the Listy McListerson club – welcome! You'll like it.
This is such a great take on twice-baked potatoes. I've been stuffing everything into potatoes lately, and now I don't know if I'll be able to go back to plain 'ol potatoes ever again.
wp_vknotes_admin says
October 29, 2013 at 13:26haha!
Cocoa and Lavender says
October 29, 2013 at 13:54What perfect comfort food! I have never made – or even eaten!! – a stuffed back potato, other than the piped-in versions of my mother's era. Maybe it is time… ~ David
vanillasugarblog says
October 29, 2013 at 23:25My kind of meal, and I say that over my husband.
It's meals like this that get me through the cold, long winters
Alice @ Hip Foodie Mom says
October 30, 2013 at 01:30Paula,
If I could have empanadas delivered to my door, I'd be huge because I would be eating them all the time. Love empanadas!! and these double meat and cheese baked potatoes look so good. . comfort food to the max. provolone and parmesan cheese??!!! omg, I love it.