Burger Deluxe Stuffed Potato

http://www.MelJoulwan.com/2019/01/15/burger-deluxe-potato/

The phrase “meat and potatoes” stands for everything that’s good. Who doesn’t want to be besties with at least one meat-and-potatoes kinda guy? For centuries, a nutritious meal was defined by roasted meat for strength and tubers for energy. As cooking evolved, so did this basic meal. Meat and potatoes were transformed into classic comfort foods like shepherd’s pie and meatloaf with mashed potatoes—then pub menus and food trucks gave us sexy, multiple-napkin, shareable eats like stuffed potato skins, poutine, and street fries.

In this recipe, a steamy baked potato is stuffed with all the best parts of a burger: ground beef, bacon, diced tomatoes, onion, lettuce, and pickles—plus a dollop of irresistible garlic mayo.

These Burger Deluxe Potatoes are just one of 12 meat-and-potato recipes in Well Fed Weeknights. With these recipes, you can assemble a satisfying stuffed baked in under 40 minutes. You start by plopping potatoes into the slow cooker and finish by sautéing savory meats and chopping garnishes.

Burger Deluxe Potato

Time: 25–30 minutes (when the potatoes are pre-cooked) | Serves: 2-4 | Whole30 compliant

The first step in this recipe starts the night before: Wash 4 medium potatoes, but don’t poke, wrap, or otherwise molest them. Just place them in a slow cooker and forget about them for 8–10 hours. Store cooked potatoes in the fridge until meat time. If you don’t mind the wait, you can also bake the potatoes just before eating in a 450F oven for about an hour.

Ingredients:
Potatoes:
  • 4 cooked potatoes

Beef:
  • 4 slices nitrate-free bacon

  • 1 medium sweet onion

  • 2 cloves garlic

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon paprika

  • 1 1/2 pounds ground beef

  • 1 medium tomato

  • 1/4 head iceberg lettuce

  • dill pickles, pickled jalapeños

Garlic Mayo:
  • 1 clove garlic

  • 1 large egg

  • 1 1/4 cup light-tasting olive or avocado oil

  • 2 tablespoons lemon juice

  • 1/2 teaspoon mustard powder

  • 1/2 teaspoon salt

Directions:
1

Reheat the potatoes. Preheat the oven to 450F and line a rimmed baking sheet with parchment paper. While the oven heats, cut the slow- cooked potatoes in half lengthwise. Place them in a single layer on the baking sheet and cover the pan with aluminum foil. Slide it into the oven—it doesn’t matter if the oven temperature hasn’t yet reached 450F. While the potatoes reheat, make the meat topping.

2

Fry the bacon. Cut the bacon crosswise into 1⁄4-inch pieces. Place the chopped bacon in a large, cold skillet, turn the heat to medium-high, and fry the bacon until it’s crisp, about 3–4 minutes. While it cooks, dice the onion; set aside. Peel and crush the garlic and place in a small bowl with salt, pepper, and paprika.

3

Cook the beef. Remove the pan from the heat and transfer the bacon to a
paper towel-lined plate. Remove all but about 1 tablespoon of the bacon fat from the skillet. Reheat the skillet over medium heat and add the onion. Cook until the onion is translucent, 7 minutes. Add the garlic-spice mix and cook 30 seconds. Add the beef to the skillet and cook, breaking it up with a wooden spoon, until it is no longer pink, 5–7 minutes.

4

Prep the veggies & mayo. While the beef cooks, dice the tomato, shred the let- tuce, and make the mayo: Smash and peel the garlic and place in a pint-size Mason jar. Add the remaining mayo ingredients and whirl with a stick blender until thickened.

5

To serve, pile the beef on potatoes and top with bacon, raw veggies, and a dollop of mayo.

 

Potato Cookup Tips

If you don’t have a slow cooker but do have time in your day, the following methods work well, too. Use one of these techniques to cook the potatoes, then follow the rest of the cooking instructions.

Stovetop: Bring salted water and whole, peeled potatoes to a boil, then simmer for 20–30 minutes until a knife can be inserted into the center with no resistance.

Microwave: Wash each potato, poke holes all over it with a fork, wrap it in a paper towel, and microwave it on high for 5–10 minutes, until tender. This works best if you zap the pota- toes one at a time.

Oven: Wash the potatoes and bake the potatoes at 425F, directly on the wire rack in the oven, for 45–60 minutes, until a knife can be inserted into the center with no resistance.

Make It a Bowl

When you’re not in the mood for potatoes, pile meat and garnishes onto these satisfying, non-starchy alternatives:
– cauliflower rice
– zucchini noodles
– baby spinach
– spring mix

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Comments

  • Vikki Harraden says:

    My family loves these. I just wash , poke, and place potatoes in slow cooker in the morning before leaving for work.

  • Tina says:

    Looks SO good, and exactly what my boys love.
    Just one, maybe stupid question:
    Slow cooker on High or on Low?
    Thanks!
    Tina

  • Laurel says:

    I will make these today. It’s a good day to have the oven on, as it’s freezing here and a snowstorm is expected (Toronto). I have your cookbook and love all your recipes! So easy and flavourful!

  • susan says:

    These look amazing! I’m going to use cottage bacon from a local rancher. Have you tried these with elk, bison or venison? Bet that would be yummy too.

    Just read your post about going to the dentist. Ok, call me crazy, but I love going to the dentist and getting my teeth cleaned! This month I bought a WaterPik from him and have used it each night for 3 weeks now…what a difference, my teeth and mouth are SO much cleaner (and easier!!!) than with flossing. (I also use an OralB Triumph electric brush for 4 mins after that.) If you haven’t tried a Waterpik or similar, I highly recommend!