EFK Beef & Cheddar Stuffed Baked Potatoes

Directions

1. Heat BlueStar oven to 425°F. Scrub russet potatoes well, dry thoroughly, pierce lightly, and place on a sheet pan or directly on the oven rack with a pan beneath. Bake until skins are crisp and centers are completely tender, generally 50 to 65 minutes depending on potato size. Meanwhile heat a seasoned de Buyer skillet over medium-high heat. Brown ground beef with onion, breaking beef into bite-size pieces. Remove excess fat if needed. Add garlic, salt, black pepper, smoked paprika, garlic powder, and Worcestershire sauce and continue cooking until beef reaches 160°F and is well seasoned. When potatoes are done, split them lengthwise and fluff the centers with a fork. Add butter and sour cream to the potato centers and lightly mix while keeping the crisp skins intact. Fill generously with seasoned beef and top with shredded cheddar. Return to the oven for several minutes until cheese is fully melted. Finish with sliced green onions and serve hot.