More than Just a Baked Potato

Hello there! Wishing you a Peaceful Memorial Day. I started to say Happy Memorial Day, but with all the strife and suffering in this world and the loss that Memorial Day represents, “Happy” just didn’t seem appropriate. Especially in light of what has happened in Texas. Too many families will not be celebrating a 3-Day Weekend.

If you have come here today looking for some Memorial Day ideas, I’m sorry to disappoint. Check the archives, there are seven posts specifically for Memorial Day. You’ll find plenty of ideas and recipes to be had. I promise.

I’m a planner. I plan way, way ahead. I have my family’s menu planner all penciled in through Christmas. I know, that’s a bit much. But having a plan is my security blanket. The crazier the world becomes, the more I form a plan. The scarier the world seems, the more I fine tune that plan. While going with the flow is always possible, having a plan in the back of my mind helps me to feel a sense of calm while stepping off that cliff into the great big unknown.

Not sure where that rant came from. Sometimes I just want to pull the covers up around my neck, brew a big pot of Whirling Wizard’s Black Tea and watch the world go by. I’ve even put some comfy wicker chairs on the front porch for that very purpose. It’s the perfect place to sit quietly and enjoy the last of the season’s bloom.

Quiet days like this deserve a supper that is oh so satisfying in flavor and presentation without a lot of fuss. Stuffed Baked Potatoes are perfect. Enjoy!

Twice Baked Stuffed Potato
Baked Potatoes
3 large Baking Potatoes
1/4 cup Butter
Milk as needed
1/4 cup Sour Cream
Salt to taste
Black Pepper to taste

Heat oven to 375 degrees. Cut a section along the topside of the potato to make filling easier.

Place potatoes directly on the oven rack, bake for 45 minute or until cooked through.

While the potatoes are baking, make the filling.

Beef Filling
1/2 Yellow Onion
1 tablespoon Olive Oil
3/4 lb Ground Beef
1/2 teaspoon Beef Better than Bouillon
1/2 tablespoon Flour
1/4 teaspoon Worcestershire Sauce
Black Pepper to taste

Cut onion in half from tip to root. Reserve half for another use. Peel remaining half, dice and set aside.

In a skillet over medium-high heat, warm oil. Add diced onions; sauté onion for a few minutes, stirring occasionally. Cover with the lid for another few minutes, and continue to cook.

Once the onions are translucent, and just starting to brown, add the ground beef and break the pieces up into smaller bits. Stir often, and continue to cook until the liquid starts to dry. Sprinkle with flour. Add enough water to almost cover ingredients. Stir in the Bouillon, Worcestershire Sauce and pepper to taste. Continue to simmer the meat over medium heat for about 8 minutes.

Once potatoes have baked, remove from oven. Cut away any skin or crisp layer remaining along the flat section. Remove pulp and place in a large bowl.

With a hand-held mixer, whip butter into the pulp. Add a drizzle of milk and the sour cream. Season with salt and pepper to taste. Continue to whip until smooth. Whipped potatoes should be the consistency of pipeable frosting. Place whipped potatoes in a pastry bag fitted with a large start tip. Set aside.

Place potato shells on a rimmed baking dish. Fill each potato with some of the meat mixture. Pipe mashed potatoes over the top of the meat to cover completely.

Place in the oven and bake for about 20 minutes. If desired, turn oven to broil to brown the tops slightly.

Serve with a simple vegetable side for a simple yet satisfying supper.