Loaded Cowboy Baked Potatoes
I recently had the amazing opportunity to spend some time out in Gainesville, FL with the Florida Beef Council learning all about….you guessed it….BEEF. I learned about everything from how cattle is raised to what the different cuts of beef are and how they are priced. I even had the opportunity to get to know some of the amazing Florida Ranchers. It was definitely an experience I will never forget!
In the midst of all my learning, I also had the opportunity to do some cooking! My Sunday Supper family was divided into teams, sent to Winn Dixie to get ingredients, then sent to a kitchen at University of Florida to get cooking! Each team was responsible for coming up with something delicious and fun with beef. My team and I were inspired by all the cowboys that we had met and came up with a Loaded Cowboy Baked Potato.
What I love about our Loaded Cowboy Baked Potatoes is that they are LOADED with delicious vegetables, lots of flavor, and of course….beef. The Loaded Cowboy Baked Potato is a meal by itself, in fact, I would be impressed if you could eat a whole one 🙂 I will be re-creating these at home for my family soon, we all love a good baked potato!
Now, here is my team’s Loaded Cowboy Baked Potato Recipe, be sure to Print It and Pin It so that you can make it again and again.
- 4 medium – large Idaho potatoes, washed and dried
- 1 lb lean ground beef
- 1 yellow squash – sliced thin
- 1 zucchini sliced thin
- 8 ounces sliced baby Portobello mushrooms
- 1 medium onion – sliced
- 1 bottle Sam Adams Summer Ale – you can choose a different variety if you prefer
- 2 teaspoons garlic powder
- 1 teaspoon red pepper flakes
- Salt and Pepper, to taste
- Cherry tomatoes, halved (as garnish)
- Green onions, sliced (as garnish)
- Four cheese shredded cheese blend (as garnish)
- 2 tablespoons Green Onions – diced
- 1 cup sour cream
- Preheat oven to 450 degrees F.
- Bake potatoes for 1 hour – until knife inserted in center releases easily.
- While the potatoes are baking you will get all the toppings ready.
- In a small bowl combine the sour cream with 1/8 cup sliced green onions. Refrigerate until ready to use.
- Add the ground beef to a skillet and season with garlic powder, salt and pepper.
- Once the beef is fully cooked, drain and discard any fat drippings and set aside.
- Heat 2 tablespoons butter in the same skillet and add the mushrooms and sliced onions.
- Pour in 1/2 cup Sam Adams Summer Ale to the skillet along with sauté until soft and liquid has evaporated.
- While the mushrooms and onions are cooking, heat another pan and add 1 tablespoons butter and the red pepper flakes – sauté squash and zucchini until softened.
- Add the beef to the skillet with the onions, and mushrooms so that it is heated through.
- Remove potatoes from oven and slice as you would if you were serving a baked potato. Squeeze potato open and break up potato inside, being careful not to crack the potato shell.
- Add butter and mix it into the potato.
- Add a layer of the sauteed zucchini and squash.
- Add a layer of the beef/mushroom mixture.
- Add a dollop or two of the sour cream and green onion mixture.
- Top with shredded cheese, halved cherry tomatoes and sliced green onions.
- Serve hot.
I hope you enjoy these Loaded Cowboy Baked Potatoes as much as the judges did in our cooking competition!
Now, at first glance I know that this recipe means to have a bit more steps that I usually post – you all know that I like an easy and delicious meal, BUT these potatoes are actually very easy to prepare. And trust me, it’s worth the effort 🙂
Of course, you can get creative with your potatoes and toss in different vegetables to your liking or to what is in season. Not matter what you do, I bet it will be delicious!
Looking for more recipes with beef? Check out these recipes: