Cheeseburger Stuffed Twice Baked Potatoes
October 27, 2014
Cheeseburger Stuffed Potatoes

For me, this is the year of the stuffed vegetable for the freezer. I’ve made stuffed eggplant, red bell pepper, zucchini, and spaghetti squash. After buying a 42 pound box of Russet potatoes, I decided potatoes were next.

With all these potatoes (not including the 50 pound bag of smaller potatoes I bought) there was the usual freezing of the fries and mashed potatoes, making hash browns for the freezer/dehydrator, canning potatoes, and making baked potato soup. I also freeze potatoes in chunks and diced. I branched out this time and made stuffed baked potatoes, but with a twist.

I decided to make a light meal out of these potatoes by adding protein. I did a test batch and froze them – – they thaw wonderfully! I did a basic cheeseburger version, but you can do a “build your own burger” potato too by adding mushrooms, bacon, etc . . . I also did a broccoli ham version, which is great also. In addition, I suggest using these potatoes as a canvas for leftovers! I think barbecue would be great in these as well.

These potatoes make a good lunch, or a light dinner aside a green salad, and perfect for a busy night.

First, bake about 7 large Russet potatoes at 400 for an hour. (First you wash ‘um, than poke ‘um with holes.) After they cool a bit, cut them in half long ways, like so . . .

pots in half

Scoop out the center with a spoon, making sure not to tear the shell. They should look like this . . .

pots hollow

Mix the potato pulp with:

4 Tablespoons of butter

1 1/2 cups of cheese (hey, I didn’t say this was a Weight Watchers recipe)

1 cup of yogurt or sour cream (I thought a mixture of 1/2 cup cream cheese and 1/2 cup yogurt was perfect, but just use what you have)

1 1/2 teaspoons of salt

1 teaspoon garlic powder

Stuff mixture in shells

Then cook:

1 1/2 pounds of ground beef

1/2 cup of chopped onion

1 1/2 teaspoons of grill seasoning

1 teaspoon of salt (I know the grill seasoning has salt, but it just isn’t enough)

Drain, but for goodness sakes – – do not rinse. Never rinse ground beef!

Return mixture to pan. Add:

1/3 cup ketchup (or to taste)

1 teaspoon of Wosheshire sauce

pots ket

Cook until heated through. Make an indent in each potato with the back of a spoon like so . . .

pot indent

Fill indent with meat mixture. Top with cheese. Either freeze from here, or bake at 400 and enjoy!

Here they are all vacuum sealed up for another day!

pots sealed


  1. Jenny

    So, I made these tonight and they were really good. I only used two baked potatoes and 1/2 lb of ground beef for my small family (2). In fact, we even had some filling left over, so I put the filling in two, sprayed ramekins. I baked them right along with the potatoes. I topped with cheese in the last five minutes.

    • LauraM

      So glad you liked them!


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