Loaded Potato Pie (Print Version)
# Ingredients:
→ Key Ingredients
01 -
4 big russet potatoes
02 -
1 pound ground beef chuck
03 -
1 can (10.5 oz) of cream of mushroom soup
04 -
1 drained 15 oz can of corn
05 -
2 tablespoons butter
06 -
1/2 cup rich heavy cream
07 -
1/2 tsp black pepper
08 -
1 tsp Cajun seasoning (like Slap Ya Mama)
09 -
1 tsp garlic-Parmesan spice blend
10 -
1/2 cup of shredded cheese (cheddar or anything you like)
11 -
1/2 cup of mixed diced veggies (onions, celery, bell peppers, etc.)
12 -
1 tsp kosher salt (you can adjust to taste)
# Instructions:
01 -
Heat your oven to 400°F. Prick potatoes with a fork. Bake them for about 50-60 minutes until tender.
02 -
Once baked potatoes cool, cut them open and scoop the insides into a bowl. Mash together with butter, cream, seasonings, and veggie mix. Set it aside when smooth.
03 -
In a skillet over medium heat, cook ground beef until fully browned. Remove extra grease if needed. Stir in the cream of mushroom soup until combined.
04 -
Mix in the corn, Cajun spices, garlic-Parmesan blend, salt, and pepper. Let it simmer for a couple of minutes.
05 -
Combine the beef mix with the mashed potato filling. Gently stuff the mixture back into your potato skins.
06 -
Sprinkle cheesy goodness over the filled potatoes. Broil for 2-3 minutes to melt the cheese and get a bubbly top.
07 -
Grab a fork and dig in while it's still hot!
# Notes:
01 -
For fewer calories, try ground turkey instead of beef.
02 -
Add mixed peas and carrots for a classic touch.
03 -
Switch up the flavors by using different cheeses.