Protein packed and delicious, these ground beef stuffed potatoes are the perfect winter meal prep!
4 medium baking potatoes
1 Tablespoon Olive Oil
Salt to taste
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper or ⅛ teaspoon Foxhollow crushed red pepper flakes
1 tablespoon tomato paste
⅓ cup beef broth
½ cup shredded cheese (Cheddar, parmesan, and drunken goat cheese are my favs)
Optional toppings: toasted pumpkin seeds, slivered radishes, dried cranberries, chopped green onions, sour cream.
Cut the potatoes in half lengthwise. Rub 1 tablespoon of the olive oil and coarse salt on both sides. Bake at 400, cut side up, for 45 minutes.
While the potatoes are baking prepare the filling. Cook the ground beef over medium heat, breaking it up into small pieces with a wooden spoon. Once the meat is no longer pink, mix in the paprika, oregano, thyme, garlic powder, salt, pepper, and tomato paste. Set the beef mixture aside, allowing the flavors to meld, while the potatoes finish cooking.
Once the flesh of the potatoes is soft in the middle, take the potatoes out of the oven and set aside to cool. Once cooled, scoop out the middle, leaving a nice potato skin bowl. Pro tip: a grapefruit spoon is a great tool for scooping. Placing the beef mixture back on the stovetop, on medium heat, add the scooped out potato flesh and the beef broth.
Place the potato bowls on a baking sheet. Pile equal portions of the beef mixture onto each of the potato halves and top with the shredded cheese. Broil for 3-5 minutes until the cheese is melted. Top with whatever toppings you have on hand and enjoy immediately. If you want to make these ahead of time, just follow all the steps up to broiling. I like to make a batch of these on Sundays and cover in the fridge for a quick weeknight meal.