Tonight for dinner I am trying a new recipe for Twice Baked Cheeseburger Potatoes. The recipe sounded good to me, and easy to make, so I'm trying it.
I've also made Shoepeg Salsa (a tried and true family favorite), which is a refreshing summer type salad. I had about 7 cans of black eyed peas, which this recipe calls for, in the pantry, so I figured it was a good time to make it. I didn't have shoepeg corn, so I substituted regular corn.
I've also made Shoepeg Salsa (a tried and true family favorite), which is a refreshing summer type salad. I had about 7 cans of black eyed peas, which this recipe calls for, in the pantry, so I figured it was a good time to make it. I didn't have shoepeg corn, so I substituted regular corn.
Twice Baked Cheeseburger Potatoes
Ingredients:
4 large Russet potatoes
3 tablespoons coarse salt
1 teaspoon olive oil
1/2 pound ground beef or turkey
1 1/4 shredded cheddar cheese, divided
2/3 cup sour cream
2 teaspoons coarse salt
1 1/2 teaspoons onion powder
Directions:
Preheat oven to 400 degrees.
Wash potatoes, drizzle with olive oil, roll in Kosher salt. Pierce several times with a fork and bake at 400 for 60-75 minutes, until you can stick a knife through them easily.
In the meantime, cook the ground beef. Mix with sour cream, onion powder, salt and 1 cup shredded cheddar cheese.
When the potatoes are done, cut them in half and scoop out the insides, leaving enough around the edges so that they hold their shape. Mix the potato with the rest of the filling and then scoop it back into the potato shells.
Sprinkle them with more cheddar cheese and bake at 350 for 20 minutes.
Shoepeg Salsa
In a bowl combine:
2 cans (16 ounces each) black-eyed peas, drained
1 can (11 ounces) white shoepeg corn, drained
1 green pepper, diced
1 tomato, diced
1 can diced tomatoes and green chilies
3 or 4 green onions, chopped
Dressing:
Combine:
5 Tablespoons oil (I used EVOO – you can add a mixture)
¼ cup lemon juice
1 teaspoon honey
½ teaspoon Vegesal (or salt, garlic powder, and paprika)
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley flakes
You can add more seasoning according to your taste.
Serve with Tortilla Chips
What's for dinner at your house tonight?
Belinda
© Belinda Richardson and Frugal Workshop, 2011.
“Use it up, wear it out, make it do, do without”
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