Description
These twice-baked potatoes are the ultimate comfort food, combining fluffy potato flesh with savory ground beef, roasted vegetables, and gooey cheddar cheese. Perfect for a cozy dinner or a casual gathering, they are hearty, flavorful, and satisfying in every bite. Inspired by classic twice-baked potato traditions, this recipe elevates the dish with wholesome veggies and a creamy, cheesy filling that will impress family and friends alike.
Ingredients
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4 large russet potatoes
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1 lb ground beef
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1 small red bell pepper, diced
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1 small yellow bell pepper, diced
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1 small zucchini, diced
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1 small carrot, finely diced
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon chili powder (optional)
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½ cup sour cream
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½ cup cream cheese, softened
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1 cup shredded cheddar cheese, divided
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2 tablespoons olive oil
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Fresh parsley, chopped (for garnish)
Instructions
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Preheat oven to 400°F (200°C). Scrub the potatoes, prick with a fork, rub with olive oil and salt, and bake 45–60 minutes until tender.
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Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté onion and garlic for 2–3 minutes. Add ground beef and cook until browned, breaking it apart.
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Toss bell peppers, zucchini, and carrot with olive oil, salt, and pepper. Roast in the oven 15–20 minutes until tender.
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Add smoked paprika, oregano, chili powder, and salt to the cooked beef. Stir in roasted vegetables and half of the cheddar cheese.
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When potatoes are baked, let cool slightly. Cut in half lengthwise and scoop out flesh, leaving a ¼-inch shell.
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Mash potato flesh with sour cream and cream cheese until smooth. Fold in the beef and vegetable mixture.
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Spoon filling back into potato shells and sprinkle remaining cheddar cheese on top.
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Bake at 375°F (190°C) for 15–20 minutes until cheese melts and tops turn golden.
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Garnish with chopped parsley and serve warm.
Notes
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Choose russet potatoes for the best texture.
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You can prepare the filling ahead and assemble just before baking.
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For extra flavor, add a teaspoon of Dijon mustard or smoked paprika to the potato mixture.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes