Cheeseburger Stuffed Potatoes Recipes

CHEESE STUFFED BURGERS

Steps:

• Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.

CHEESEBURGER-STUFFED BAKED POTATOES RECIPE - (4.5/5)

Steps:

• To prepare the baked potatoes, preheat the oven to 350°F. Place the potatoes in an 8" x 8" baking pan. Cover the pan with foil and bake until soft, about 1 hour. When the potatoes have finished baking, let them cool until you're able to handle them comfortably. While the potatoes are cooling, make the cheese sauce and the filling. To prepare the cheese sauce, melt the butter in a small sauce pot. Add the flour and cook, while stirring, for 30 seconds. Add the salt, pepper, and milk. Bring the mixture to a simmer, stirring constantly. When the sauce has thickened, remove from the heat and add the cheese. Stir until the cheese is completely melted. To prepare the filling, brown the ground beef with the onion in a small sauté pan over medium heat. Drain off the extra fat and place the meat into a medium-size bowl. Add the salt, black pepper, Worcestershire sauce, mustard, ketchup, dill relish, and cheese sauce to the bowl and set aside. Once the potatoes have cooled, cut an opening, lengthwise, from the top of the potato. Scoop out the flesh, creating a shell. Take 1/2 cup of the potato flesh and chop it into small pieces and set aside. Repeat with the remaining potatoes. Place the empty potato shells back into the baking pan. To assemble the baked potatoes, fold in the reserved potato flesh with the ground beef mixture. Fill the prepared potato shells with the mixture and bake for 45 minutes.

BACON 'N' CHEESE STUFFED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

CHEESEBURGER STUFFED PASTA SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook beef and onion over medium-high heat until beef is no longer pink, 6-8 minutes, breaking beef into crumbles; drain. Stir in tomato sauce, ketchup, mustard and pepper until blended. Stir in 3/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in a greased 11x7-in. baking dish. , Bake, covered, until heated through, 12-15 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. If desired, serve with optional toppings., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with optional toppings.

BAKED CHEESEBURGER-STUFFED SHELLS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Cook and drain pasta as directed on package. Cool 5 minutes.
• Meanwhile, in 10-inch skillet, cook beef over medium heat, stirring occasionally, until no longer pink; drain. Stir in Worcestershire sauce and seasoned salt. Stir in Cheddar cheese.
• In small bowl, mix tomato sauce, ketchup and mustard. Spread in baking dish.
• Use spoon to stuff beef mixture into shells; arrange in tomato sauce mixture in baking dish. Pour cheese sauce over all.
• Cover with foil; bake 20 minutes.
• Top with remaining ingredients.

CHEESEBURGER BAKED POTATOES

Steps:

• Heat garlic and olive oil in skillet, add ground beef. Cook over medium heat until browned. Drain fat, add salt and pepper to taste. Scrub and prick potatoes. Bake at 400' for 1 hour or until done.
• When cool enough to handle, cut a thin slice from the top of each potato, scoop out the pulp, leaving a 1/4" shell. Place the pulp in a medium bowl and set aside.
• Place the potato shells on a baking pan.
• Add milk and butter to pulp and beat until smooth. Add 1/2 cup of cheddar cheese. Place into a storage bag, express air form bag and zip close. Cut a tip from the corner of the storage bag. Fill potatoes with cooked ground beef. Pipe potato mixture atop hamburger. Sprinkle with remaining 1/2 cup cheddar cheese.
• Return to oven and bake at 400' for 10 minutes, or until heated through and cheese is melted.

CHEESEBURGER STUFFED SHELLS

Steps:

• Bring a large pot of salted water to a boil. Add pasta shells; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Heat a large skillet over medium-high heat. Add ground beef, onion, Worcestershire sauce, and garlic; cook and stir until browned, 5 to 8 minutes. Drain excess grease.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine ground beef mixture, ricotta cheese, 1/2 cup Cheddar cheese, egg, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper in a large bowl. Stuff each pasta shell with 1 to 2 tablespoons of the mixture.
• Mix pasta sauce with water together in a bowl.
• Spread 1/3 of the sauce in the bottom of a large baking pan. Top with 1/2 of the tomatoes. Arrange stuffed shells on top. Pour remaining sauce and tomatoes over the shells. Cover with aluminum foil.
• Bake in the preheated oven until bubbly, about 40 minutes. Uncover and sprinkle 2 tablespoons Cheddar cheese on top. Continue baking until cheese is melted, about 10 minutes.

CHEESEBURGER STUFFED POTATOES

Steps:

• Preheat oven to 450°F
• Prick potatoes several times with a fork and place them directly on oven rack. Bake until tender, 50 to 60 minutes.
• While potatoes are baking, heat the oil in a deep skillet over medium heat. Add the onion and cook until slightly translucent, about 10 minutes. Add the beef, stirring to break it up, and cook about 5 minutes, until browned.
• Stir in the Worcestershire sauce, tomato paste, Parmesan cheese, 1/2 tsp salt, and pepper to taste. Cook another 5 minutes.
• Remove potatoes from oven and set aside until cool enough to handle. Cut them in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving some behind to keep the shells intact. Mash potatoes lightly with a fork, then mix in the butter, yogurt, and 1/4 tsp salt. Set aside.
• Fill each potato shell with about 2 Tbsp of the cooked hamburger mixture, then top with about 3 Tbsp of the potato mixture, mounding slightly. Top with a slice of American cheese and bake until melted, about 5 minutes. Serve immediately.
• Per Serving 413 calories, 23 g fat (10 g saturated), 708 mg sodium, 57 mg cholesterol.
• Quickie-side suggestion: Toss a bag of chopped romaine lettuce with 6 Tbsp olive oil, 2 Tbsp lemon juice, and parmesan cheese. Salad doesn't get much easier!
• Ideas for picky eaters: This is a way fun dish to eat, so you may luck out. If not, just deconstruct it: Put a little mashed potato and beef on the side, and let him eat his cheese straight out of the wrapper.