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Beef and Potato Boats

Total Time

Prep: 1 hour 20 min. + cooling Bake: 20 min.

Makes

4 servings

Meet the Cook: Back when I was teaching elementary school (I'm now a busy stay-at-home mom to our two youngsters, 7 and 2), my class would put together a Mother's Day cookbook. Many of the dishes are still my favorites - this one included. -Linda Wheeler, Harrisburg, Pennsylvania
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Ingredients

  • 4 large baking potatoes (8 to 10 ounces each)
  • 2 tablespoons butter
  • 1-1/4 teaspoons salt, divided
  • Dash pepper
  • 1/4 to 1/3 cup milk
  • 1 pound ground beef
  • 1 small onion, chopped
  • 6 bacon strips, cooked and crumbled
  • 1/2 cup sour cream
  • 1/4 cup shredded cheddar cheese

Directions

  1. Wash potato skins and prick with a fork. Bake at 400° for 60-70 minutes or until tender; cool. Cut a thin slice off the top of each potato. Carefully scoop out the pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set aside.
  2. In a large saucepan cook the beef and onion over medium heat until meat is no longer pink; drain. Cool 10 minutes. Add bacon, sour cream and remaining salt.
  3. Spoon into potato shells. Top each with a fourth of the mashed potato mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until heated through.

Nutrition Facts

1 each: 428 calories, 28g fat (15g saturated fat), 109mg cholesterol, 1091mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 27g protein.

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