Beef and Cheese Stuffed Baked Potato With Gravy скачать в хорошем качестве

Beef and Cheese Stuffed Baked Potato With Gravy

This baked potato is stuffed with delicious ground beef patty, cheese, and some good old fashioned homemade gravy. It's cheesy, buttery, creamy and just down right super delicious! You can't go wrong with this recipe which is a simple one and one that you will surely want to make for you and your family over and over again. INGREDIENTS: 1 large Russet baking potato ( You can use 3 potatoes for this recipe ) 1 Tbsp. Extra Virgin Olive Oil or Vegetable Oil 1 Tbsp. Coarse Kosher Salt 1 Tbsp. Extra Virgin Olive Oil ( for frying ground beef patty ) 9 or 10 oz ground beef ( enough to make 1 large patty ) 1 tsp. black pepper, ground ( plus 1\2 tsp. for gravy ) 1/2 tsp. Himalayan Pink Salt or salt of your choice ( plus 1\2 tsp. for gravy ) 1 tsp. garlic powder, ground ( plus 1\2 tsp. for gravy ) 2 to 3 Tbsps. all-purpose flour ( to make a roux for gravy) water ( enough to add for mixture for the roux ) 2 Tbsps. yellow onions, chopped 1 Tbsp. unsalted butter ( cut into pieces ) salt taste for potato 2 Tbsps. heavy whipping cream or milk ( room temperature ) 4 to 5 Tbsps. Colby-Jack shredded Cheese ( for stuffed potato and topping ) beef and gravy ( to layer on top of baked potato ) INSTRUCTIONS: Preheat oven to 425 degrees Fahrenheit and line a cooking sheet with parchment paper. Wash the potato and dry it off with a paper towel. Using a fork punch into the potato about 6 times to keep the potato from exploding in the oven. Add the oil around the entire potato. Sprinkle the coarse salt all around the potato as well. Bake the potato for about 1 hour to 1 hour and 5 minutes. Once the potato has baked the required time, turn the oven off but still leave the potato in the oven because we want the potato to still be hot whenever we get to add the ingredients to the potato. It will not burn. In a small bowl add the ground beef, black pepper, salt, garlic powder and mix well together. Make a round big patty with the ground beef. Let the patty stay in the bowl and set aside in the fridge. When you only have about 25 minutes left for the baking potato to be done then you can start on cooking the ground beef patty and making the gravy. In a medium sized skillet add the oil with heat on medium high. Add the patty that you had set aside and cook until one side is brown with lid over the skillet to prevent grease to splash on stove. Next, flip the patty over adjusting the heat to low, cover the skillet back with the lid and allow the patty to simmer until it is fully done making sure that it gets brown on that side as well. Once the patty is done turn off the skillet and blot some of the oil out of the skillet with a paper towel. In a small bowl make the roux by adding 2 Tbsps. of flour and a small amount of water. Mix it well together with a whisk. If the roux is too thin, add little flour and if too thick, then add a little more water. Set aside until ready to use. Add 2 Tbsps. of chopped onions to the skillet and turn the stove back on with heat on medium low. Add the roux mixture and about half cup of water. Stir the mixture well together with a spoon and add more water if the gravy is too thick and if it is too thin just make some more roux and add a little at a time until desired thickness. Season your gravy with salt, pepper, and garlic powder for your taste. Take the patty out of the skillet and chop into pieces and add the chopped pieces back into the skillet. Mix the gravy into the chopped pieces. Make sure that your skillet is still on low, simmering, because we want the beef and gravy hot. Take your baked potato out of the warm oven at put it in a bowl that is big enough for the potato. Take a knife and slice the potato lengthwise but not slicing to the ends, leaving about 1\4 inch from the edges. The potato is still very hot and using paper towels in both hands apply to the ends of the potato and press the sides towards each other to open the potato up more. Use a fork to fluff the inside of the potato sides and bottom getting as close to the skin as much as possible. You want to keep the flesh of the potato to stay within the skin to keep it hot. Add the butter and press all around in the potato. Add some salt to taste. Next add 2 Tbsps. of heavy whipping cream or milk to make the potato more creamier. Add the cheese and mix around in the potato. Add a big scoop of the ground beef and gravy, that has been simmering on the stove, topping it off with more cheese. Serve hot. Enjoy!