Ingredients

The following ingredients have 5 Servings
  • 6 russet potatoes (rinsed and patted dry)
  • 1 1/2 tbsp olive oil (divided)
  • coarse salt
  • 1 lb lean ground beef (90% or less, I use 93%)
  • 4 oz ground mild sausage
  • 2 cloves garlic (pressed)
  • 4 oz sharp cheddar cheese (shredded from the block)
  • 4 green onions (chopped)
  • 6 slices center cut bacon
  • *optional- butter, sour cream and fresh chives (*see post for more delicious topping ideas)
  • salt and pepper (to taste)

Instruction

  • Preheat the oven to 400 degrees
  • Rub potatoes with 1/2 tbsp oil and poke several holes on the top with a fork, then sprinkle with coarse salt.
  • Bake potatoes for 40-60 minutes, depending on the size of your spuds.
  • About 10 minutes before potatoes are done, pop the bacon in the oven along with the taters.
  • Arrange bacon on a foil-lined baking sheet and bake for 10-12 minutes until desired crispiness.
  • Allow bacon to cool before crumbling.
  • Wrap potatoes in foil and put in the oven on the warm setting while you prepare the rest of your ingredients.
  • Heat 1 tbsp olive oil in a saute pan over medium heat and cook the ground beef and sausage until no longer pink
  • Drain any grease and add the garlic and cook until soft
  • Season beef mixture with salt and pepper, to taste.
  • Arrange beef mixture, chopped green onions, shredded cheese, butter, sour cream, and crumbled bacon in bowls and serve ingredients with potatoes, buffet-style.