Black ‘n’ Blue Cheese Burger Stuffed Baked Potato

Do you remember those divided plates you used to have when you were a kid?  They had cartoons in each section like this one from Sesame Street…

I may have to buy this... I love it.

I may have to buy this… I love it.

To this day, this is how I prefer to eat my food.  Divided.  Separated.  Nothing touching.

What I’ve realized is that you are either the type of person who likes messy meals, the kind where you can smush all their food together, “it all goes down the same tube, of course”… OR … you like your food separated.  You like to experience each flavor on its own before even considering mixing them together.  If you’re that person, you know you’re looking at that Sesame Street plate and thinking about getting one just like I am.

With all of that being said, I believe I have one exception:  I love a good stuffed baked potato.  The baked potato is the perfect vessel for any type of food smush.  It just tastes so good when you put loads of toppings on there and get it all mashed together with the insides.

It’s totally not like me, but for you, baked potato, I will make this exception.

My latest stuffed baked potato creation was inspired by one of my favorite burgers:  the Black & Blue.  Spicy Blackened seasoning combined with Creamy Blue Cheese is just heavenly.

Black ‘n’ Blue Cheese Burger Stuffed Baked Potatoes

Makes 2 Servings

Ingredients: 

2 Russet or other Baking Potatoes

8 oz Lean Ground Beef (I used 90/10)

2 Tablespoons (divided) Blackened Seasoning*

1/2 Onion, sliced thin

1 Jalapeno, cut in half and then into thin slices

1 Tablespoon Butter

1 Tablespoon Extra Virgin Olive Oil

1-2 oz or 1/2 cup Blue Cheese Crumbles

1 Tablespoon Olive Oil Mayo

1 Tablespoon Fat Free Sour Cream

1/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

Garnish:  2 Tablespoons Butter Substitute, Freeze Dried (or fresh) Chives

Directions:

1.  Preheat the oven to 400 degrees.  Scrub your potatoes under cold water and then pat them dry.  You can rub them with a little olive oil and sea salt if you’d like.  Cut a line down the middle using a sharp knife so the potato doesn’t burst while it’s cooking.  Place directly on the oven rack (you can place foil on the rack below to prevent mess) and cook for about 45 min.  You can tell the potato is done when you squeeze the middle of the potato.  It will give in very easily when it’s done cooking.

2.  Meanwhile, caramelize your onions and jalapeno.  Melt the 1T of butter and olive oil in a medium-sized pan over medium heat.  Add the onions and jalapeno strips.  Cook over medium or medium low, stirring occasionally until they become caramelized.  

3.  Take the ground beef and if it’s frozen, scrape into pieces with two forks in a large pan over medium heat.  If it’s raw, chop while it’s cooking in the pan.  Once the meat is chopped, add the blackened seasoning.  Start with 1T and stir into the beef.  Once the beef is cooked through (no longer pink), taste a piece and add more blackened seasoning to your liking.  

4.  Combine the Blue Cheese, Mayo, Sour Cream, Garlic Powder, and Onion Powder in a small bowl.  Stir and set aside in the refrigerator.  

5.  Assemble the Stuffed Potato:  Open the potato by squeezing on both ends (wearing an oven mit!)  You can add a dab of butter or butter substitute onto the potato.  Add half of the ground beef, then half the onion mixture, and a big dollop of the blue cheese sauce.  Top with chives if you’d like.  

*You can use store-bought or try this homemade recipe.  I made it for another dish a month ago and put the rest in a ziplock which is what I used

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Told ya it was smush!  MMM!!

Told ya it was smush! MMM!!

This is definitely one recipe I can get behind mixing everything together.  It was so good and really messy.  I served these colossal potatoes with some fresh broccoli to make me feel a little healthier.  Adding green to something unhealthy totally erases calories.  Duh.

Check out these other fab Stuffed Baked Potatoes too!  … they’re kinda my thing.

 

Supreme Pizza Stuffed Baked Potato

I’m like… really into stuffing baked potatoes.  I think that a baked potato is a super interesting vessel for a complete dinner.  Right?  Who doesn’t love a good baked potato?

My first “stuffed” baked potato was my Breakfast Baked Potato… such a natural combination yet it was so special.  YUM.

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Next, I tested the waters with my absolute FAVORITE, my Buffalo Chicken stuffed BP.  This one will remain my favorite forever, not just for my love of spicy buffalo things but for this gorgeous photo.

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Finally, I rocked my socks on Election Day with this Tex-Mex Stuffed Sweet Potato.  This one was really delicious too.

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Now I’ve got my mind on creative ways to stuff a baked potato.  I have a few ideas down but would LOVE to hear from you… do you have any you’ve done or any suggestions for me?!  Let me know!

For now, let your mouth water at my latest BP combo:  The Supreme Pizza.  Drooling.

Supreme Pizza Baked Potato

Ingredients:

2 Large Baking Potatoes 

1/2 Jar Prepared Tomato Sauce 

1/2 Onion, sliced & diced

1 can Sliced Black Olives (small)

1 Bell Pepper, sliced and diced

1 Sausage Link

1 handful Pepperoni (I used Turkey Pepperoni)

1/2 cup Mushrooms, sliced (I left these out, Dave refuses to eat them!)

1/4-1/2 cup Shredded Mozzarella Cheese

Fresh Basil, Red Pepper Flakes

Directions:

1.   Wash the potatoes and pat them dry.  Cut a line down the middle (lengthwise) so the potatoes don’t burst.  Put them right in the oven that’s preheated to 400 degrees.  Don’t use any oil, salt, foil, etc.  Just stick them in there, cut-side-up and bake them for an hour.

2.  Meanwhile, when there is about 20 minutes left in baking your potato, prepare the stuffing.  Remove the sausage link from the casing and cook in a pan over medium heat, chopping it up as it cooks.  Add in the pepperoni, all of your veggies, and about 1 teaspoon of Olive Oil (just a teeny bit).  Stir and cook until the sausage is completely cooked and the veggies are soft.

3.  Add the tomato sauce to the pan and stir.  You might want to add the whole jar if you’d like it to be saucier (i did!).  

4.  Remove the potatoes and after letting them rest for a couple of minutes. open them up by squeezing on both ends.  Spoon the mixture into the potato… you can be messy here!  I like mine when they overflow.  Sprinkle some mozzarella cheese, fresh basil, and red pepper flakes.  Enjoy!

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If you want to get really fancy with things here, feel free to stuff and cheese the potatoes and then pop them back into the oven on broil (make sure they are on a foil-covered baking sheet).  That would be a nice extra touch- one I was too hungry for when I made these 🙂

SO, let’s go people… give me some ideas for my next Stuffed Baked Potatoes!

Today's adorable pic of my Stella Girl!  We recently hired a WONDERFUL dog walker, Elizabeth who has been saving my life one afternoon at a time!  This is a picture she took for us of Stelly smiling on one of their walks :)

Today’s adorable pic of my Stella Girl! We recently hired a WONDERFUL dog walker, Elizabeth who has been saving my life one afternoon at a time! This is a picture she took for us of Stelly smiling on one of their walks 🙂

 

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TexMex Stuffed Sweet Potatoes

Did you vote?  I did!  After arriving at 7:10 and waiting in a 30 min line, I was a little disappointed that I didn’t receive an “I Voted” sticker!  Boo!

 

Stelly says “I voted! Ruff Ruff!”

 

Typically,  recipe-post process includes about a week or sometimes two (or more… cough cough) in between the time that I make the recipe and the time I sit down to post it for you.  Today’s recipe is from TWO nights ago.  I don’t even remember the last time I did this.  I love it so much I couldn’t keep it to myself any longer.

I’ve seen this recipe a few times traveling around the food blogger network and I’ve been itching to try it.  There are many different versions but the recipe I based mine off of was perfect for me, I didn’t need to get ONE thing from the grocery store.  I added a few personal touches and voila, here I had one damn delicious dinner just in time to watch the election coverage.

I’ll give you the original recipe size but let me tell you what I did… since I was the only person eating this dish, I only baked one sweet potato.  I cooked up the entire batch of filling and added some Organic Quinoa to it to use for other meals.  I also probably ate an entire serving’s worth of filling while “tasting” and snacking while the potato was baking.  Whoops!  It’s just that good.

TexMex Stuffed Sweet Potatoes

Recipe adapted from:  Bev Cooks

Ingredients:

2 Sweet Potatoes

2 Tablespoons EVOO (I used Sunflower Seed Oil)

1/2 Sweet Onion, chopped

1 Tablespoon Garlic, minced

1 Jalapeno, chopped (seeded for less heat.  I used 1/2 can Jalapeno Wheels since I had some in the house)

1 can Corn, no salt added

1 Tablespoon Cumin

1 Tablespoon Chili Powder

1 bag fresh Baby Spinach

Salt & Pepper to taste

1 can Black Beans, drained and rinsed

Handful Mushrooms (I used 1 small can, again… we had it in the house)

1/2 cup Fat Free Plain Greek Yogurt

2 teaspoons or 1 heaping Tablespoon Fat Free Cream Cheese

1 cup (or less) Reduced Fat Cheddar or Mexican Blend Shredded Cheese

Parsley Flakes & Smoked Paprika for garnish

Directions:

  1. Preheat oven to 350. Rinse Potatoes and pierce a few holes or slices in the top.  Pat dry and place on foil or a baking sheet in the oven for 1 hour and 20 minutes, checking at the 1 hour mark.  They will be cooked when it can be easily pierced with a fork.
  2. Set aside to cool while you prepare the filling. (I baked this the night before)
  3. Heat the oil in a skillet (med high).  Add the Onions and saute for 3 minutes.  Add the Peppers and Garlic, saute another 3 minutes or so.  Now, add the corn and saute for another 3 minutes.  Add the seasonings and stir.  Dump the spinach ontop and saute until it’s just cooked and wilted.  You may need to stir to get all of it cooking.  Season with the salt and pepper.  Remove from heat.
  4. Slice the potatoes in half by length and with a spoon, scoop out most of the potato.  (see the photo… mine came out totally uneven, one had too much removed and one not enough.  Don’t sweat it.)  Place the Potato in a large bowl, adding the Corn Mixture, Beans, Mushrooms, Yogurt, and Cream Cheese.  Stir to melt the cream cheese and combine.  Taste and add seasoning if necessary.
  5. Evenly spoon the filling back into the sweet potato boats and top with shredded cheese.
  6. Switch the oven to broil, slide the potatoes back in until the cheese is just lightly browned and bubbly.
  7. Garnish with a shake of Smoked Paprika and Parsley and serve immediately!

Note:  Use leftover topping with Quinoa, over Pasta, or just eat it plain… it was amazing.

So, the results were awesome.  I actually surprised myself.  I can’t believe how good this is.  Since i had eaten so much of the topping while I was cooking (lol) I was only hungry enough to finish one Sweet Potato boat (1/2 potato).  I cannot wait to have one today for lunch!!!!!

Onion, Garlic, Oil: saute it up!

Add your Seasoning and Peppers

Add Corn and Spinach…

Once it’s all cooked, add it to another bowl along with the Sweet Potato, Mushrooms, and Beans.

See, they’re totally ugly and uneven (dont worry if yours end up this way!)

Stuffed, Cheesed, and ready for the oven

Here’s where the whole bowl of leftover topping went + a batch of Quinoa! YUM!

Warning:  Serious Food Porn ahead!  Proceed with caution!

Slice me up that sweet po!

Saved you a bite!!

Insta-Tater

I think I like this whole Stuffed Potato thing… I’m going to hunt down a few more recipes for the near future… it’s on.

Here are the one’s I’ve tried:

Breakfast Stuffed Baked Potato

Buffalo Chicken Stuffed Baked Potato

Buffalo Chicken Stuffed Baked Potato

I have a new obsession:  Shredded Chicken.

But first, my original inspiration for making dinner on this particular night was a recipe I have had my eyes on for like, a year.  What’s really weird is that the post on The Girl Who Ate Everything came out exactly 2 years ago today!  I was finally all ready to make her Buffalo Chicken Mac and Cheese when I spotted a big bag of potatoes.  I totally forgot I even had them.  Hm… what can I do with the potatoes?  I got it:  Buffalo Chicken Stuffed Baked Potatoes.  YUP- that’s it!

The inspiration! From The Girl Who Ate Everything- one of my favorite blogs

So, for this recipe… you really only need to use one chicken breast for every two servings (potatoes) if you’re using the normal sized chicken breasts.  If you use the thin sliced cutlets, you probably want to use one chicken per potato.  Everything else has no measurements because you can really do whatever you want with it!

Buffalo Chicken Stuffed Baked Potatoes

Ingredients:

Baking Potato

Chicken Breast

Carrot

Celery

Cilantro & Green Onion

Hot Sauce- Frank’s… duh

Butter

Blue Cheese

Blue Cheese Dressing (I super-duper recommend THIS dressing… it’s NOT bad for you at all and it tastes amazing)

Directions:

1.  Wash the potatoes and pat them dry.  Cut a line down the middle (lengthwise) so the potatoes don’t burst.  Put them right in the oven that’s preheated to 400 degrees.  Don’t use any oil, salt, foil, etc.  Just stick them in there, cut-side-up and bake them for an hour.

2.  Meanwhile, cook the chicken breasts either by boiling them or sprinkle a touch of salt and pepper and heat them on a cooking spray coated grill pan.  Remove from heat and cool.

3.  Now, chop up some celery and carrots.  I used a handful of baby carrots and two celery stalks.  Put aside. 

4.  Take the chicken and shred them using two forks.  Put the shredded chicken in a medium-sized saucepan with a Tablespoon of butter and as much hot sauce as you’d like.  I probably started with 1/4 cup.  Let the butter melt and mix everything together.  Keep on warm/low heat.

5.  Remove potatoes from the oven.  You’ll know when they’re done when a fork can easily go in and be removed.  Squeeze each end of the potato to open up the cut you did earlier.  Stuff with a spoonful or two of the chicken, then put on some celery and carrots, and a teaspoon of Blue Cheese Crumbles.  Repeat.  Now garnish with some Cilantro and Green Onion, Hot Sauce and Blue Cheese Dressing.  

Shredded chicken soaking in the butter and hot sauce mixture

This is the Blue Cheese Dressing I was telling you about- I really like it, and they have a few other flavors too. It’s in the refrigerated salad/dressing section

Steamin’ hot!

I want another now! So yummy!

So, this ended up being a great idea, right?  OMG.  YUMMMM.  First of all, it tasted just as good as it looks in these pictures.  For real.  Also, I had so much chicken leftover, that I was able to use it in two other meals I made that week.  Shredding the chicken makes it look like there’s so much more… and I guess it makes it last longer too.  The sauce can also get all nice and soaked up in the chicken.  This one’s a winner, and I’ll DEF be making it again.

Now, if I can only get my act together to make that Buff Chick Macaroni and Cheese!