I wanted to make special dinner for when Ben got home from his business trip. That same day, I got Food Network’s e-newsletter, which featured twice baked potatoes. Then I came up with this tasty number, which the hubby enjoyed after a day of travelling.
Cheesy Baked Potatoes
3 large red skinned potatoes
½ cup of shredded gruyere cheese
¼ cup heavy cream, more or less depending on how wet or dry it is
1 Tbsp butter
2 green onion stocks, chopped
Freshly cracked black pepper
1 lb of beef (80/20)
2 garlic cloves, minced
1 small yellow squash, grated
1 small zucchini, grated
¼ small onion, minced
2 Tbsp fresh parsley, minced
¼ - ½ cup Italian seasoned bread crumbs
2 large carrots, julienned
1 garlic clove, minced
1 Tbsp parsley
Salt and freshly cracked black pepper, to taste
Pre-heat oven to 400 degrees. Pierce potatoes with a fork and bake for 1 hour, or until a fork will easily pierce through the potato. Slice a thin layer off the top and scoop out the insides. Be careful to not puncture the skin of the potato since you’ll be refilling them. In a small bowl mash the potato, cream, butter, salt and pepper. Mix in cheese and green onion. Save a little cheese to top potatoes with. Refill potato cups with potato filling. Top with remaining cheese and bake for 20 minutes, until cheese melts.
In a medium bowl, add all the ingredients for the mini meat loaves and mix well with your hands. Add more or less breadcrumbs depending on how wet or dry the beef mixture is. With wet hands, shape little loaves with your hands and then gently roll in breadcrumbs. This made about 8 mini loaves.
In a medium frying pan, heat a few drizzles of EVVO over medium high heat. Fry loaves, turning and browning each side. Cover and cook for about 10-15 minutes, until no longer pink in the middle.
In a small frying pan, heat EVVO over medium high heat. Sauté carrots until almost tender. Add garlic, parsley and S&P. Take off heat and cover.