Beazell's Cook Book

Beefy Cheesy Stuffed Taters

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Beefy Cheesy Stuffed Taters  




4 medium baking potatoes, washed and skins left on

8 ounces ground beef, extra lean

1/4 cup onion, chopped

1/2 teaspoon minced garlic

1-2 teaspoons Beazell's Cajun Seasoning

2 cups broccoli florets, finely chopped

1 tablespoon of water

1 cup Cheddar cheese, shredded, divided into 1/2 cup portions

1/2 cup sour cream

1/4 cup fat free half-and-half (or use fat free chicken or beef broth)

2 scallions, sliced

Salt, to taste



Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft. I use the "potato setting" on my microwave and cook about 15 minutes. When the potatoes feel soft all over (grabbed firmly with a potholder), set them aside to cool down enough that they can be handled.

Brown your ground meat, onion, minced garlic and Beazell's Cajun Seasoning in a large skillet. When mixture is completely cooked, remove from heat and allow to cool.

Put broccoli in a microwave safe bowl, sprinkle with 1 tablespoon of water, cover and cook until tender about 2 – 3 minutes. Drain the broccoli; add to the meat mixture in the skillet.

Once the potatoes are cool enough to handle, carefully cut the potatoes in half. Leaving a 1/4 inch border all around the potato, scoop out the inside into a medium bowl. Place the potato shells in a baking dish or on a foil lined baking pan.

In a big bowl, add 1/2 cup Cheddar cheese, sour cream, half and half, a few sprinkles of Beazell's Cajun Seasoning, to taste, to the potato insides and mash with a fork. Add half the scallions and all of the broccoli and meat mixture into this bowl; stir to combine. Taste and add salt if desired.

Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup of cheese and sprinkle with the remaining scallions.

Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.


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