Beef

150 grams

Potato

200 grams

Onion

50 grams

In a skillet over medium heat, cook 150g of finely chopped beef and 50g of chopped onion until the beef is browned and cooked through. Drain excess fat if necessary.

Potato

200 grams

While the filling cooks, wash and pierce 200g of potatoes with a fork. Bake them in the preheated oven for about 45 minutes, until tender.

Cheese

50 grams

Milk

30 ml

In a bowl, combine the cooked beef and onion mixture with 50g of cheese and 30ml of milk. Mix well until the cheese is melted and everything is combined.

Once the potatoes are baked, cut them in half and scoop out some of the flesh. Mix the flesh with the beef mixture and fill the potato skins with the stuffing.

Place the stuffed potatoes back in the oven for an additional 10-15 minutes, until the tops are golden and bubbly.

Serve your stuffed potatoes hot, garnished with some chopped parsley for an added burst of flavor. Store any leftovers in an airtight container in the fridge for up to 3 days, and reheat before serving.