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.
- 2 medium potatoes scrubbed
- 2 Tbs milk
- 1/3 cup grated parmesan cheese
- 1/3 cup cubed provolone cheese
- ½ cup cooked ground beef
- Freshly ground black pepper
- ½ teaspoon dried oregano
- Pinch hot paprika
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.
adapted from Curious Cuisiniere