Recipe of the day: Two potato recipes that can be served as mains

If you are looking for some fresh potato recipes for the weekend, look no more. We put together two delicious potato dishes that can be served as mains.

Two versatile potato recipes to try this weekend

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Loaded baked potato casserole

• Author: Laura Lynch
• Prep Time: 5 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 5 minutes
• Yield: 2 1x
• Category: Lunch, Dinner
• Method: Bake
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 4 strips bacon
• 4 large potatoes
• 1 tablespoon extra virgin olive oil
• 3 tablespoons salted butter softened and cubed
• 1/2 cup sour cream
• 1/3 cup milk 
• 1 cup grated cheddar cheese, divided
• 1 teaspoon salt
• 1 green onion sliced
• ground black pepper to taste

Instructions

1. Preheat the oven to 200°C.
2. Measure out the butter, sour cream, and milk and allow the ingredients to reach room temperature while the potatoes are cooking.
3. Scrub the potatoes clean. Dry them and rub with olive oil. Place them on a baking sheet and bake for 40 minutes, or until tender. You can also cook the potatoes in the instant pot.
4. While the potatoes bake, cook the bacon in a skillet over medium heat. Flip the strips over periodically until evenly cooked. Remove them to a plate with a paper towel to soak up the grease.
5. Remove the potatoes from the oven. Lower the heat to 175°C.
6. Leave the skins on two of the potatoes. Peel the rest.
7. In a large bowl, crush the potatoes. Crumble the bacon and add 3/4 of it to the bowl. Add the butter, sour cream, milk, 1/2 the grated cheese, and salt and pepper to the bowl.
8. Stir until well combined. Don’t over crush the potatoes. Mixture should still contain some pieces of potato.
9. Add the potatoes to a greased baking dish. Top the casserole with the reserved shredded cheese.
10. Bake, uncovered, for 20 minutes.
11. Top with sliced reserved bacon and green onions for garnish.

*This recipe was found on www.afoodloverskitchen.com.

Cheeseburger stuffed twice baked potatoes

• Author: Eileen Kelly
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 4 1x
• Category: Lunch, Dinner, Main
• Method: Bake, frying
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 large potatoes
• 1 Tablespoon olive oil
• 1 teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 1kg ground lean beef
• 1 large onion, chopped
• 3 cloves minced garlic
• 1 teaspoon onion powder
• ½ teaspoon paprika
• 500g button mushrooms, chopped
• 440ml can no-salt-added tomato sauce
• 420ml can no-salt-added diced tomatoes
• 2 cups broccoli florets, chopped into small pieces
• 1 cup low-fat grated cheese
• low-salt ketchup optional for serving

Instructions

1. Preheat oven to 200°C.
2. Bake the potatoes for approximately 60 minutes, until tender. Allow to cool to room temperature. Cut each potato in half, lengthwise, and scoop out most of the flesh from each half. Save the potato flesh for another dish such as home fries or low-fat potato leek soup.
3. Brush the scooped-out potato skins lightly with the olive oil and sprinkle the ¾ teaspoon of the salt and ¼ teaspoon of the pepper. Place on a baking tray, cut-side up, return tray to the oven. Bake until crisp, about 15-20 minutes.
4. Meanwhile, heat a large skillet over medium heat. Add the lean ground meat and cook, breaking up the meat until brown, about 5-6 minutes. Transfer meat to a plate, using a slotted spoon, leave liquid in pan.
5. To the skillet, add the onions, cook, stirring until soft, 6-7 minutes. Add the garlic, onion powder, and paprika, cook, stirring, another 1 minute.
6. Add the cut broccoli florets, stirring until they are tender, another 3-4 minutes.
7. Add the mushrooms, cook, stirring, until mushrooms release their liquid, about 5 minutes.
8. Add the tomato sauce, diced tomatoes and their juices, remaining ¾ teaspoon of salt and remaining ¼ teaspoon pepper to taste, stir occasionally until the mixture thickens, should still be very moist, about 3-4 minutes.
9. Add the cut broccoli florets, stirring until they are tender, another 3-4 minutes
10. Mix back in the browned meat to the veggie mix.
11. Place potato half on a plate and fill with ½cup of the meat/veggie filling each. The stuffed potato can be refrigerated or frozen, at this point.
12. To continue, preheat broiler to high. Place the stuffed potatoes on a baking tray, sprinkle with 1 Tablespoon of the low-fat cheddar cheese, and broil until cheese is melted, about 1 minute. A low-salt ketchup on the side is great

Nutrition

• Calories: 411kcal

*This recipe was found on www.everydayeileen.com.

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