Baked Potato Cheeseburger Recipe

Salt & pepper
2 lbs of beef (extra lean); ground
2 garlic clove (large); minced
2 Tbsps of veggie oil
8 potatoes (large)
2/3 c of Hot milk
4 Tbsps of Butter/margarine (soft)
2 c of cheese (Cheddar); shredded
Chopped parsley or paprika; for garnish (optional)

Place a medium-sized nonstick skillet with veggie oil over medium heat. When the oil is hot, saute the beef in garlic. Stir often ’til the beef turns light brown.

Season it with a dash of pepper and salt. Stir constantly for approximately 5 minutes more.

Preheat the oven up to 400 degrees F. Wash the potatoes well, and pierce it with a knife or fork. Place it in a baking dish, and cook it in the oven for an hour until tender but firm.

Once cooked, remove the potatoes from the oven. Slit the top part of the potatoes (thin slice only). Carefully scoop the pulp out ’til the shell is just about 1/4 inch thick. Assemble the potato shells onto a shallow baking pan.

Meanwhile, place the pulp in a medium-sized bowl. Pour milk into the potato pulp, and then add butter. Whisk ’til fluffy and smooth. Add in one cup of grated cheese. Spoon this mixture inside a pastry bag (or you may improvise).

Preheat the oven again up to 400 degrees F.

Fill in the baked potato shells with equal portions of cooked beef; and then decoratively press out the potato pulp on top of the beef.

Sprinkle it with equal portions of the remaining half of the shredded cheese, and bake it for 8-10 minutes ’til the cheese melts. Top it with a dash of paprika or parsley. Serve at once.

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