Cheese-and-Onion Baked Potatoes Topped with Ground Beef and Salsa

Aug 13, 2011
Pamela Steed Hill

Cheese-and-Onion Baked Potatoes Topped with Ground Beef and Salsa - PS Hill

These loaded baked potatoes are a meal by themselves. To make them lighter, and vegetarian, simply omit the ground beef.

Fresh vegetables and herbs with a minimal amount of meat and cheese make these loaded baked potatoes nothing to feel guilty about.

Two potatoes make four flavorful, satisfying servings, and you can lighten the dish even more by substituting ground chicken or turkey for the beef. Make it vegetarian by omitting meat altogether, and you'll still have a warm, hearty meal with fresh vegetables and tasty, gooey cheese.

For the creamiest, most flavorful potatoes, give them time to bake in the oven—don't be tempted to microwave. The rest of the ingredients come together in about five minutes.

Cheese-and-Onion Baked Potatoes Topped with Ground Beef and Salsa

Serves 4

Ingredients:

2 medium Russet baking potatoes
1 teaspoon olive oil, plus more for drizzling
Sea salt
Freshly ground black pepper
4 tablespoons grated cheddar or other sharp-flavored cheese
3 large scallions, thinly sliced, white and green parts separated
2 medium plum tomatoes, chopped
2 cayenne chiles, stemmed and finely chopped (or 3 tablespoons chopped green bell pepper for mild salsa)
1 garlic clove, finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1/3 pound ground sirloin
1/8 teaspoon chile powder

Directions:

Preheat the oven to 375 degrees F.
Scrub the potatoes and slice in half lengthwise, cutting just until the knife reaches the bottom edge of each potato, without completely separating the halves. Gently open each potato like a book but don't break the halves apart.
Drizzle the insides of the potatoes with olive oil and season with salt and pepper. Sprinkle 2 tablespoons of cheese in each half and divide the white parts of the scallions between them.
Press the potatoes back together and wrap tightly in foil. Place on a baking sheet and bake potatoes for 1 1/2 hours, turning them after 45 minutes, until cooked through and soft inside.
Meanwhile, in a small mixing bowl, combine the tomatoes, chiles or bell pepper, garlic, cilantro and lime juice. Set aside to let the flavors develop while the potatoes bake.
Approximately 5 minutes before the potatoes are done, heat a small skillet over medium heat and add 1 teaspoon of olive oil. Add the ground sirloin and season with salt, pepper and chile powder. Using a wooden spoon, break up the meat as it cooks, letting the meat absorb the cooking juices, about 4 to 5 minutes.
Place the potatoes on a cutting board and carefully unwrap and remove the foil. Separate the halves of the potatoes and use a fork to mash and fluff the insides.
Place one half on each of 4 plates. Divide the ground beef on top of each potato half, then top each half with salsa. Sprinkle the green parts of the scallions over the potato halves and serve.