Here’s a meat'n'potatoes appetizer or paired with a salad, a light family meal the kids will love. The small potatoes micro-bake in minutes and with Big Batch Beef, they're ready in a flash! If you want to skip making the Big Batch Beef, pan-fry 1 lb (500 g) fresh ground beef with 1 EACH onion and clove garlic, minced – take what you need for the recipe and save the rest to add to pasta sauce for next night's dinner.
MAKES 5 Servings - PREP TIME 10 min - COOK TIME 25 min - TOTAL TIME 35 min
Ingredients
15 small white or red potatoes, 1-1/2 to 2-inch size (4 to 5 cm)
⅓ cup (75 mL) ranch or garlic herb and garlic cream cheese
1 cup (250 mL) microwave-thawed Big Batch Beef
¾ cup (175 mL) shredded mozza-cheddar cheese
½ cup (125 mL) thawed corn niblets
2 tbsp (30 mL) minced fresh parsley
1. Pierce potatoes several times with a fork. Place in parchment paper-lined glass pie plate and microwave-bake on HIGH for 8 to 10 minutes until tender (or bake in 400°F/200°C oven until tender, about 25 minutes). Cover loosely with foil and let stand 5 to 10 minutes, until cool enough to handle.
2. Cut a thin slice off the top of each potato. (Reserve lids to make fried potatoes for a quick next-day side-dish). Using a 1/2 teaspoon (2 mL) measure or melon baller, scoop out potato flesh, leaving a 1/8-inch (3 mm) thick wall. Mash potato flesh in a bowl, along with dressing or cream cheese. Stir in beef, 1/2 cup (125 mL) of the shredded cheese, corn, and half the parsley.
3. Spoon beef mixture into potato shells until heaping full, placing back into dish used for baking potatoes. Top with remaining cheese and minced parsley. Oven-bake at 400°F (200°C) until hot and cheese is melted and golden, about 15 minutes (or microwave-heat each stuffed potato on HIGH for 1 minute).
For the original recipe, click here.