This recipe works best as a main dish with very large potatoes, but use smaller potatoes as a side dish. When I bake potatoes, I always bake a few extras and make a quick batch of mash potato or potato soup to freeze, since my family loves potato soup!
You can add or subtract your favorite ingredients to make this recipe a family favorite!
Enjoy
Ingredients
4 Extra Large Potatoes
1/2 Cup Shredded Cheese or Crumbed Feta Cheese
1/4 Cup Bacon Crumbles (About 2 Slices)
1/4 Cup Diced Onions
1/2 Cup Broccoli
1/2 Cup Cauliflower
1/2 Cup Milk
1/ tsp Salt
1/4 tsp Pepper
2 tsp Oregano
1 Cup Sour Cream
Butter
Optional
8 ounce ground beef
Preheat oven to 400 degrees. Coat outer side of potatoes with butter to soften skins during baking and poke holes with a fork on both sides. Bake potatoes for about 45 minutes – 1 hour until tender. Steam or boil onions, broccoli, & cauliflower. Cook ground beef in skillet. Cook and crumble bacon or use bacon bits.
Remove potatoes and cut in half. Scoop out the insides and with a whisk whip potato insides with milk, salt, pepper, and oregano. Put the mixture back into the skins and add steamed or boiled vegetables and ground beef. Top with cheese and bacon bits. Serve with sour cream.
Enjoy!
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