# Hot Pot-at-oes

Caribbean Grilled Beef-Stuffed Potatoes with Broccoli-Lime Salsa

Let’s take your baked potato on a tropical vacation: we’re hollowing them out, stuffing them with jerk-spiced beef, grilling till smoky, and topping with a zippy broccoli salsa inspired by Caribbean street eats. Along the way, you’ll learn the art of blooming allspice and why lime zest does its best work at the finish.

- Serves: 4
- Cook time: 1 hour 15 minutes
- Cuisine: Caribbean
- Meal: Dinner
- Dietary: Gluten-free, Dairy-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/caribbean-grilled-beef-stuffed-potatoes-with-broccoli-lime-salsa-5c7b9cdd
- Image: /api/recipes/image-file?pathname=recipes%2F5c7b9cdd-92fa-4aa0-b2ef-3c85b8254426-1777257128943.png

## Ingredients

- 4 large russet potatoes, scrubbed
- 3 tbsp olive oil
- 1 1/2 tsp ground allspice
- 1 lb ground beef
- 1/2 cup yellow onion, finely diced
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, seeded and minced
- 2 tsp thyme leaves, chopped
- 1/2 tsp ground ginger
- 1/2 tsp smoked paprika
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 2 cups broccoli florets, finely chopped
- 1 lime, zested and juiced
- 1/2 cup cilantro, chopped
- 1/2 cup red bell pepper, diced small
- 2 scallions, thinly sliced
- 2 tsp honey

## Instructions

1. Preheat oven to 400°F. Prick potatoes with a fork, rub with 1 tablespoon olive oil, and bake directly on oven rack for 50-60 minutes until tender.
2. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add allspice and toast for 30 seconds until fragrant. (Herb says: Blooming allspice in oil unlocks flavors that are otherwise wallflowers at the dance.)
3. Add ground beef, breaking it up. Cook until no longer pink, about 5 minutes.
4. Stir in onion, garlic, half of the minced scotch bonnet, thyme, ginger, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook until onion softens and beef is browned and fragrant, about 4 minutes. Remove from heat.
5. When potatoes are cool enough to handle, slice off the top third lengthwise. Scoop out the insides, leaving a 1/4-inch shell. (Reserve the scooped potato for another use, like breakfast hash. Your future self will thank you.)
6. Brush potato shells (inside and out) with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
7. Stuff each shell generously with the jerk beef mixture, packing it in well.
8. Heat grill to medium-high. Place stuffed potatoes, beef side up, over indirect heat. Grill, covered, for 8-10 minutes until the potatoes are smoky and the beef is sizzling. (Herb says: The grill’s magic isn’t just for meat. It brings the potato’s earthy sweetness to the party while adding that crucial hint of char.)
9. While potatoes grill, toss together broccoli, red bell pepper, scallions, cilantro, lime zest, lime juice, honey, remaining scotch bonnet, and 1/4 teaspoon salt in a bowl. Chill salsa until ready to serve.
10. Top each grilled potato with a generous scoop of the broccoli-lime salsa and serve immediately. (Herb says: Lime zest and juice go in at the end so their bright, volatile aromatics don’t vanish into thin air. Always finish with acid for max impact.)

## Equipment

- Grill