Beef and Potato Stuffed Boats

These Beef and Potato Stuffed Boats are a satisfying and flavorful meal, perfect for a cozy dinner.

**Ingredients:**

– 4 large russet potatoes

– 1 pound ground beef

– 1 small onion, finely chopped

– 2 cloves garlic, minced

– 1 cup diced tomatoes (canned or fresh)

– 1 cup shredded cheddar cheese

– 1/2 cup sour cream

– 2 tablespoons olive oil

– 1 teaspoon paprika

– 1 teaspoon dried oregano

– Salt and pepper, to taste

– Chopped fresh parsley, for garnish

 

**Instructions:**

1. **Preheat Oven:**

– Preheat your oven to 400°F (200°C).

2. **Prepare the Potatoes:**

– Wash the potatoes thoroughly and pat them dry.

– Pierce each potato several times with a fork.

– Rub the potatoes with olive oil and sprinkle with salt.

– Place the potatoes on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.

3. **Cook the Beef:**

– While the potatoes are baking, heat a large skillet over medium heat.

– Add the ground beef and cook until browned, breaking it apart with a spatula.

– Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent.

– Stir in the diced tomatoes, paprika, dried oregano, salt, and pepper. Cook for another 5-7 minutes, until the mixture is well combined and heated through.

– Remove from heat and set aside.

4. **Hollow Out the Potatoes:**

– Once the potatoes are done baking, allow them to cool slightly.

– Cut each potato in half lengthwise.

– Using a spoon, carefully scoop out most of the potato flesh, leaving a thin layer to keep the skins intact.

– Place the scooped-out potato flesh in a mixing bowl.

5. **Mix the Filling:**

– Add the sour cream and half of the shredded cheddar cheese to the bowl with the potato flesh. Mash until smooth and creamy.

– Fold in the cooked beef mixture until well combined.

6. **Stuff the Potatoes:**

– Spoon the beef and potato mixture back into the hollowed-out potato skins, mounding it slightly.

– Place the stuffed potatoes back on the baking sheet.

– Sprinkle the remaining shredded cheddar cheese on top of each stuffed potato.

7. **Bake:**

– Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

8. **Serve:**

– Garnish with chopped fresh parsley and serve immediately.