Bean There, Stuffed That
Mexican-Inspired Ground Beef and Veggie Stuffed Baked Potatoes
1 hour 10 minutes
Serves 4
DinnerMexican
Herb's take
This dish takes the humble baked potato on a flavor tour south of the border, stuffing it with a cumin-scented mix of ground beef, lima beans, edamame, corn, and roasted red peppers. You'll learn why finishing with cheese under the broiler is the difference between 'good' and 'seriously, what did you put in this?'.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 425°F. Prick potatoes all over with a fork, rub with 1 tbsp olive oil, and season with 1/2 tsp kosher salt. Place directly on the oven rack and bake for 50-60 minutes until very tender.
- 02While the potatoes bake, heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until well browned, about 6 minutes.
- 03Add diced onion and cook until softened, about 4 minutes.
- 04Stir in garlic, cumin, smoked paprika, 3/4 tsp kosher salt, and black pepper. Cook for 1 minute, until fragrant.
- 05Add frozen lima beans, edamame, and corn to the skillet. Cook, stirring often, until everything is heated through, about 4-5 minutes.
- 06Stir in diced roasted red peppers and cook for 2 minutes longer. Taste and adjust seasoning with more salt or pepper if needed.
- 07When potatoes are done, let them rest for 5 minutes. Slice each potato lengthwise and gently fluff the interior with a fork.
- 08Pile the beef and vegetable mixture generously into each potato, mounding it high.
- 09Top each stuffed potato with 1/4 cup shredded cheddar cheese.
- 10Set oven to broil and arrange stuffed potatoes on a baking sheet. Broil 2-3 minutes until the cheese is melted and bubbly.
- 11Serve immediately, garnished with sliced scallions and a dollop of sour cream on each potato.
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