twice baked beef potatoes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 245.4
  • Total Fat: 15.1 g
  • Cholesterol: 59.0 mg
  • Sodium: 520.0 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 1.1 g
  • Protein: 13.6 g

View full nutritional breakdown of twice baked beef potatoes calories by ingredient
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Number of Servings: 8


    4 large potatoes
    1 small onion chopped
    1/2 bell pepper (i used 1/2 cup frozen) chopped
    16 oz buffalo
    3 tsp tomato paste
    1/2 cup corn (i might use more next time)
    2 T butter
    1/4 cup milk
    1/2 cup grated cheese
    bbq sauce
    1/2 tsp curry powder
    seasoned salt


scrub your potatoes, brusth them with some olive oil and sprinkle a generous amount of salt all over them. Bake the potatoes in a preheated oven at 400F for about an hour. this depends on the size of your potatoes.

season the ground beef with salt (1tsp), a generous amount of black pepper, 1/2 tsp curry powder,ketchup, mustard and a few drops of worcestershire sauce if you want. you can also add hot sauce.

finely chop the onion, bell pepper and grate the garlic or use garlic powder, brown the ground beef until it loses its rawness. add the vegetables and cook for 5 minutes over llow heat. add 3 tsp tomato paste, a tiny splash of bbq sauce for a hint of extra flavor and sweetness and water.

combine all ingredients. simmer the beef and vegetables over low heat for about 10 minutes. until most of the liquid has vaporized.

once the potatoes are done cut them in half and scoop out the innards, but leave about 1/2 an inch potato in there place the potato shells back in the oven tray.

add a knob of butter and a splash of milk. the amount depends on the consistency you're after. season with season all and black pepper and add your cheese. stir together.

fill the potato shells halfway with the beef and vegetable mixture. press it down with a spoon top with a the fluffy cheese potatoes and sprinkle with a little extra cheese on top. put them back in the oven at 350 for about 20 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user MOUSTER.

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