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hamburger stuffed baked potatoes

(7 ratings)
kerri_jo avatar
Blue Ribbon Recipe by
Kerri Dierberger
@kerri_jo
sparks, NV

This is one of my favorite meals that my mom taught me to make. She taught me to cook, but she seldom used a recipe. So when I ask her how much of an ingredient to use, she often answers, "Until it looks right!" So I think this is the first time this recipe has been written down. If it doesn't look right, add a little more of this or a little less of that.

Blue Ribbon Recipe

Hearty and savory, these hamburger-stuffed baked potatoes will end up on your weekly menu. The potatoes are baked with olive oil and sea salt to create a nice, crispy skin. They are stuffed with a delicious ground beef and mushroom mixture. The mashed potato topping includes butter, cream cheese, and cheddar cheese. It's creamy and decadent.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 6 serving(s)
prep time 1 Hr
cook time 1 Hr 30 Min
method Bake

Ingredients For hamburger stuffed baked potatoes

  • BAKED POTATOES
  • 3 lg
    potatoes
  • olive oil
  • sea salt
  • HAMBURGER STUFFING
  • 1 lb
    ground beef, lean (9% or lower fat content)
  • 6 md
    mushrooms
  • 1/2 Tbsp
    minced garlic
  • 1 can
    cream of mushroom soup (10.5 oz)
  • 3 oz
    milk
  • 1/2 md
    onion, chopped
  • 1/2 tsp
    salt
  • 1/2 tsp
    black pepper
  • MASHED POTATO TOPPING
  • insides of baked potatoes
  • 2 Tbsp
    butter, softened
  • 3 Tbsp
    cream cheese, room temperature
  • small amount of milk
  • 1 c
    cheddar cheese, shredded

How To Make hamburger stuffed baked potatoes

  • Potatoes, coated in oil and salt, baking.
    1
    Preheat oven to 400 degrees F. Clean potatoes. With a fork, poke each potato 3 times on both sides. Generously rub each potato with olive oil then lightly salt the entire potato. Place potatoes in the oven directly on the middle rack. Bake 45 minutes to an hour or until tender. Turn potatoes over halfway through baking. Baking the potatoes this way will ensure that the skins are crunchy so they won't tear when stuffed.
  • Cool the baked potatoes.
    2
    After the potatoes are done, remove them from the oven and set aside to cool. Reduce oven temperature to 350 degrees F.
  • Brown ground beef and onions.
    3
    While potatoes are cooling, in a large skillet brown ground beef and chopped onion on medium heat, breaking ground beef into small chunks.
  • Add diced mushrooms and garlic to cook.
    4
    Dice the mushrooms into small chunks. Add mushrooms and garlic to cooked ground beef. Salt and pepper the mixture. Cook until mushrooms are tender.
  • Mix in creamed soup and milk.
    5
    Mix in cream of mushroom soup and approximately 1/4 of the soup can of milk to rinse the remaining soup in the can and thin the soup a little. Add a little more milk if the mixture is too thick to stir easily. Heat to near boiling then reduce heat to simmer.
  • Cut the potatoes in half.
    6
    While the ground beef mixture simmers, slice each potato lengthwise. If possible, try to cut the potatoes so that each half has a flat side so they won't tip over when stuffed.
  • Remove some of the filling.
    7
    Carefully spoon out the white of the potatoes and place them in a mixing bowl. Don't scrape out all of the white, leave a little so the skins aren't flimsy. Place the skins in a 9 x 13-inch baking pan and set aside.
  • Add cream cheese and butter to the removed potato.
    8
    Add the butter and cream cheese to the potatoes and beat with an electric mixer. Slowly add milk until the potatoes are fluffy and creamy. I test for the correct consistency by taking a spoonful of potatoes and turning the spoon sideways. If the potatoes stick to the spoon, then they're done.
  • Fill the potatoes with the ground beef mixture.
    9
    Fill each potato skin to the rim with the ground beef mixture.
  • Spoon mashed potatoes over the hamburger filling and top with cheese.
    10
    Spoon mashed potatoes on top of each filled potato. Top them with the shredded cheese.
  • Bake the stuffed potatoes.
    11
    Bake uncovered for 20 minutes or until the cheese is melted and the mashed potatoes are hot. Sometimes just before I remove them from the oven, I broil the potatoes to make the cheese a little crispy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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