Time: 55 min.
Complexity: easily
Servings: 4

Don't be fooled. These aren't your average twice-baked potatoes: beneath the crispy mashed potatoes lies a hearty filling of beef and vegetables. And, unlike the casserole dish, these potato "potatoes" are edible, too.

Ingredients:

• 4 large potatoes (about 1350 g)
• 4 tbsp (60 g) butter plus 1 tbsp melted butter
• 1/4 cup whole milk
• 1/4 cup sour cream
• 1/4 cup chopped chives
• 1 small carrot, chopped
• 350 g ground beef from the shoulder-neck part
• 2 tbsp. Worcestershire sauce
• 1 tbsp tomato paste
• 1 teaspoon fresh thyme leaves
• 1/3 cup frozen green peas, thawed

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, butter, milk, sour cream, chives, carrot, ground beef, Worcestershire sauce, tomato paste, thyme, peas

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Preparation:

Step 1
• Prick the potatoes all over with a fork and brush with 1 tablespoon of melted butter. Place on a suitable plate and microwave for about 20 minutes, turning halfway through – the vegetables should be tender enough to pierce with a fork. (Alternatively, bake the potatoes on a baking sheet at 200°C for about 1 hour, until cooked through and the desired tenderness.) Let cool slightly.
Step 2
• Cut a 0.6 cm thick slice from the top of each potato. Carefully scrape the flesh into a medium bowl and mash with a fork or potato masher along with the milk, sour cream, 2 tablespoons of butter, and 1 teaspoon of salt. Stir in the chives. Place the potato "pots" on a baking sheet.
Step 3
• Preheat oven to 200°C (400°F). Meanwhile, melt 1 tablespoon (15g) butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until softened and golden brown, 5 to 6 minutes. Add the mince and cook, breaking up the pieces with a wooden spoon, until cooked through, about 4 minutes. Stir in the Worcestershire sauce, tomato paste, thyme, 1/2 teaspoon salt, and 1 cup water and bring to a simmer. Reduce heat and cook for about 1 minute, until the meat and carrots are coated with the sauce and some liquid remains in the bottom of the pan. Stir in the peas and cook for another 1 to 2 minutes, until heated through.
Step 4
• Place the beef filling into the potato "pots." Spoon or squeeze mashed potatoes over the top and bake for about 15 minutes, until heated through and the potatoes are golden brown on top. Cut the remaining 1 tablespoon of butter into 4 pieces and divide among the servings.

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