These twice-baked spuds will have you dreaming of the simple life
Do you ever find yourself wishing you lived far away from all the hustle and bustle of city life, with a cozy warm cottage in the country, surrounded by green, rolling hills and pastures? Such a lifestyle may be an idealist's wistful dream, but at the very least you can create the atmosphere of a charming country kitchen with this homey recipe.
You will need (for 2 servings):
- 2 large baked potatoes
- 2 tbsp butter
- salt and pepper
- 1/4 cup milk
- oil for frying
- 1/3 lb ground beef
- 1 diced onion
- 1/8 cup flour
- 1/2 cup beef broth
- 1/2 cup peas
- 1/3 cup diced carrots
- Remove the top quarter of the baked potatoes and scoop out the potato, leaving a little bit at the sides so the potatoes retain their shape and the skin isn't damaged.
- In a mixing bowl, add butter, salt and milk to the scooped out potato flesh and mash with a fork until you achieve a smooth consistency. Then spoon the mashed-potato mixture into a piping bag.
- Heat the oil in a pan and cook the ground beef and onion until browned. Add flour, stir until absorbed and then add the beef broth. Then add the peas and carrots and season with salt and pepper. Cook until the sauce has reduced.
- Spoon the beef mixture into the scooped out potato skins and pipe a generous layer of mashed potato over the top in a ribbon-like pattern. Bake at 350°F for 20 minutes.
Now all you need is an iron triangle and beater to rustle up the troops for dinner! After a tiring day on the tractor — or even at the office — there's nothing quite so satisfying as good ole meat and potatoes... and better yet when each mouthful contains both. So are you ready to give up the commute and live off the fat of the land?