2 lb extra lean ground beef
2 large clove garlic, minced or press; ed
2 tablespoon vegetable oil
1 salt and pepper to taste
8 large baking potatoes
2/3 cup hot milk
4 tablespoon butter or margarine, soft
2 cup shredded cheddar cheese
1 chopped parsley ot paprika, for gar; nish, optional
1. Crumble beef. Heat garlic and oil in skillet. Add the beef. Cook over medium to low heat untul browned. Add salt and pepper. 2. Scrub the potatoes, pierce them. 3. Bake at 400 degrees F for 1 hour or until cooked through. 4. Cut a thin slice from top of each potato. Scoop out pulp, leaving a 1/4-inch shell. Place pulp in medium mixing bowl. 5. Arrange shells on a baking pan. 6. Add milk and butter to potato pupl. Whip until smooth and fluffy. Stir in half the cheese. Turn into pastry bag with fancy tip, if desired. 7. Fill potatoes with cooked ground beef. Press potato mixture decoratively over the meat or spoon over meat with teaspoon. Sprinkle with remaining cheese. 8. Return to oven. Bake for 10 minutes at 400 degrees F until cheese is melted. 9. Sprinkle with parsley or paprika, if desired and serve immediately.
Tips: These stuffed potatoes may be prepared ahead and refrigerated. If the potatoes are chilled, reheat at 350 degrees F for about 20 minutes or until heated through.
Good served with: Green salad, coleslaw or cauliflower salad, whole wheat bread and apple pie for dessert.
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