Beef And Onion Stuffed Potatoes Recipes

BEEF-STUFFED POTATOES

Steps:

• Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. , Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells., Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through.

IRISH POTATOES STUFFED WITH CORNED BEEF:

Steps:

• Scrub potatoes well; prick with fork in several places. Bake at 375°F for 1 to 1 1/4 hours or until easily pierced with fork.
• Meanwhile, melt 2 Tablespoons butter in small saucepan. Saute onion and green pepper until tender.
• When potatoes are cool enough to handle, remove thin slice from top of each potato. Scoop out inside of potato, leaving 1/4 inch thick shell. Place potato pulp in mixing bowl with remaining 2 Tablespoons butter. Beat, adding enough milk to make stiff mashed potato mixture. Add Worcestershire sauce, corned beef, onion, green pepper, and butter in which they were cooked; mix well. Add salt and pepper to taste. Fill potato shells with mixture, make a well in top of each potato. Bake at 350°F for 30 minutes.
• Meanwhile, combine water and 1 teaspoon salt in medium saucepan; bring to boil. Add vinegar to boiling water. Break eggs, 1 at a time, into sauce dish; slide into boiling water. Poach eggs to desired degree of doneness.
• Place 1 poached egg in well on top of each potato. Garnish with parsley. Serve. Makes 4 servings.
• NOTE: The stuffed potatoes can be prepared a day in advance and refrigerated until baking time. Allow a few extra minutes to heat.
• Irish Cooking.

BEEF-STUFFED ONIONS

Steps:

• Cut tops off onions and peel them. Scoop out centers to within 1/4 in. of edge; set shells aside. Chop the removed onion; set aside 1/4 cup (refrigerate remaining onion for another use)., In a bowl, combine the beef, bread crumbs, soup, green pepper, oregano, salt, pepper and chopped onion; mix well. Stuff the onions. Arrange in a 9-in. microwave-safe pie plate. In a small bowl, dissolve bouillon in water. Pour over onions.

CHEESY ONION DIP-STUFFED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour.
• Remove from the oven and lower temperature to 350 degrees F (175 degrees C). Cut potatoes in half lengthwise. Scoop out the pulp and reserve the shells.
• Mix the pulp with sour cream, Cheddar cheese, butter, onion dip mix, salt, and pepper. Spoon mixture back into the shells and sprinkle the tops with paprika.
• Bake in the oven until heated through and cheese is melted, about 25 minutes.

GROUND BEEF AND SALSA STUFFED POTATOES

Steps:

• Bake the potatoes for about 1 hour at 400 degrees or until the potatoes are tender.
• Meanwhile in a skillet cook the ground beef with onion, garlic and green bell pepper until ground beef is no longer pink (about 10-12 minutes) drain fat.
• Add in the Parmesan cheese and salsa; continue to cook for another 3-4 minutes.
• Season with salt and pepper.
• Cut the potatoes in half lenghwise and fluff up the pulp with a fork.
• Place potatos on a baking sheet.
• Season pulp with salt and pepper.
• Spoon equal amounts of ground beef mixture on top of each potato.
• Top with cheddar cheese and green onions.
• Return to oven for 5-10 minutes or until the cheese has melted.
• Serve with sour cream.
• Delicious!