Beef and Bacon Loaded Potato Skins

Continuing with my buttermilk saga......

When I made Ranch Dressing, it was because I wanted to finish up my buttermilk. And once I made Ranch Dressing, I had to find ways to finish it hah...hah... It never ends does it?

That was when I stumbled upon Chicken Bacon Ranch Loaded Potato Skins. But I wasn't too keen on chicken because it is so.....common. Sorry, chicken. I had some minced beef in the freezer, so beef it was! The recipe called for ranch seasoning which I couldn't get. Instead, I used this :

I tasted a bit of the seasoning and it was good. I guess it doesn't matter what seasoning I used. After all, it was for me and what tastes good to me is all that mattered.

The first thing I did was to roast the potatoes at 200C for 35 minutes.

While the potatoes were baking, I cooked the minced beef. This was set aside to cool.

When the potatoes were cool enough to handle, I scooped out the flesh.

These were then set aside, all ready to be filled.

The next step is to fry the bacon. Ah! Bacon!

Once they were crispy (I may have over fried them), drain them on paper towels. Then crumble the bacon. 

Then fill the potatoes with the minced beef, sprinkle with cheese (I used pasta cheese), drizzle with Ranch Dressing and top off with the glorious bacon. Then bake for about 10-15 minutes until the cheese has melted.

Serve these loaded potatoes with more Ranch Dressing. Eat them like this :

Banjir with Ranch Dressing.

Gawd! It was soooooo goooood!!!! As you may know, I am not partial to cheese. Before I topped the potatoes, I took a whiff of the cheese (Gouda and Maasdam cheese) and the expression on my face was probably more sour than buttermilk. But in spite of myself, I topped the potatoes quite generously with the cheese.

No regrets as the cheese was not overpowering and I survived. In fact I demolished all 6 potato skins and finished up all of the Ranch Dressing. Well, mission accomplished!

Beef and Bacon Loaded Potato Skins

Recipe source : Adapted from Will Cook for Smiles

Ingredients :

- 3 Russet Potatoes

-  1 big onion, finely minced

- 300g minced beef (this amount makes more than enough filling)

- 1/2 packet McCormick Fajita seasoning

- Ranch Dressing

- 8 rashers streaky bacon, fried till crispy and crumbled

- grated cheese (I used ready grated Pasta Cheese)

Method :

1. Preheat oven to 200C.

2. Rub potatoes with olive oil.

3. Place potatoes on a lined baking tray and bake for 35 minutes or until tender (poke with toothpick or knife to test)

4. While the potatoes are baking, prepare the filling.

5. Heat oil in a pan and fry the onions until wilted and slightly brown.

6. Add minced beef and fry until the meat is no longer red.

7. Add the Fajita seasoning and continue to fry, ensuring that the seasoning is evenly mixed into the meat.

8. Add water if the meat is too dry (I did not need to do this because there was enough moisture from the mined beef)

9. Keep cooking until mixture is dry. Set aside to cool.

10. Once the potatoes are done, remove from oven and leave to cool.

11. When the potatoes are cool enough to handle, cut them into two and scoop out the flesh.

12 Fill the potato skins with the minced beef.

13. Sprinkle with cheese and drizzle with Ranch Dressing.

14. Top with bacon and bake at 200C for 10-15 minutes or until cheese has melted.

15. Serve immediately with extra Ranch Dressing.

Note : For a crispier potato skin, once you remove the flesh, brush them with oil inside and out. Then bake them again for about 3-5 minutes each side before filling them up.