Loaded Cheesy Beef & Mushroom Potato

gluten-free ⓘ

2 meals (estimated)

From a reel by Rileys Stupid Recipes — watch the original

Ingredients

• 2 large Russett Potatoes
• 1 tbsp olive oil
• 2 tbsp butter
• 1 sweet onion
• 1 package sliced mushrooms
• 1 lbs 93/7 beef
• Salt
• pepper
• diced garlic
• Chicken bouillon
• 5 oz provolone cheese
• 3/4 cup bone broth
• 3/4 cup heavy whipping cream

Instructions

1. Pierce holes in the potatoes, coat with olive oil, wrap in foil, and bake at 425°F for 45 minutes.
2. In a pan over medium heat, cook the ground beef with seasonings until browned and crispy.
3. Remove the beef from the pan and add butter and the sweet onion, cooking until the onion is lightly caramelized.
4. Add the mushrooms and garlic to the pan and cook for 5 minutes.
5. Deglaze the pan by adding the beef bone broth, heavy whipping cream, and bouillon.
6. Slowly stir in the provolone cheese until the sauce is well combined.
7. Split the baked potatoes open, add butter, salt, and pepper, then top with the beef and mushroom sauce.