Ingredients
Scale
- 4 large russet potatoes
- 1 tbsp olive oil
- 1/2 lb ground beef
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp chopped parsley
- 1/4 cup sour cream (optional)
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes, dry them, and prick with a fork.
- Rub potatoes with olive oil and bake for 45-50 minutes until tender.
- While potatoes bake, cook ground beef in a pan over medium heat. Season with salt, pepper, garlic powder, and onion powder. Drain grease and set aside.
- Once potatoes are done, cool slightly, then cut in half lengthwise. Scoop out most of the flesh, leaving a thin layer.
- Place potato skins on a baking sheet, brush with melted butter, and bake for 5 minutes to crisp.
- Fill each skin with seasoned beef, top with shredded cheese, and bake for 5-7 minutes until cheese melts.
- In a small bowl, mix minced garlic and chopped parsley. Sprinkle over the potato skins.
- Serve hot with sour cream if desired.
Notes
- For extra crispiness, broil the potato skins for 1-2 minutes after adding cheese.
- Use leftover mashed potatoes to make another dish.
- Customize toppings with jalapeños, bacon, or green onions.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 potato skin
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg