Hamburger Gravy Stuffed Potatoes

Move over twice baked potato, there’s a new girl in town! This mouthwatering recipe is a complete dinner in a potato skin! Is your mouth watering, yet?

When I was little, my mom would make twice baked potatoes and I thought that they were the best thing ever! And they are but this is taking that idea to a different level!

My husband always made the best hamburger gravy ever and I thought, wouldn’t it be great to combine the two? It is!

When you cut into the potato all that ooey, gooey gravy and cheese comes running out to meet you. It’s like a warm hug!

Hamburger Gravy Stuffed Potatoes

Ingredients

6 medium baking potatoes
olive oil
1 pound ground beef
1/2 chopped onion
1/4 cup flour
3 tablespoons butter
2 cups chicken broth
2 teaspoons salt
1 teaspoon black pepper
1/2 cup heavy cream
1cup shredded cheddar cheese
1 cup shredded Mozzarella cheese
onion straws

Instructions

Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking into crumbles; drain. Add butter, let cook until melted.
Sprinkle flour on top of meat and mix until combined. Add the chicken stock, heavy cream, salt and pepper. Stir until the gravy has thickened. Set aside.
Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; Baste the potato shells with olive oil , salt and pepper and place on a cookie sheet. Bake on 400 degrees for 30 minutes or until they are brown on the edges.
Remove from oven, and put a generous heaping of Mozzarella cheese into each potato skin. Stuff potato shells with the hamburger gravy on top of the cheese. Add a generous amount of cheddar to the top and finish it off with the onion straws.
Place filled potatoes into the oven for 10-15 minutes or until heated through.