2014′s Week #7 Winner: Cheesy Beef and Bacon Potato Skins

Annie Czech from Palos Heights, IL

Ingredients:
1 lb ground beef
1 lb hot Italian sausage
½ lb Velveeta, cubed
8 whole russet potatoes
4 tablespoons canola oil
2 tablespoons butter
Salt to taste
8 slices thick cut bacon, fried until almost crisp and chopped
2 green onions, sliced

Directions:
1. Preheat oven to 400 degrees.
2. Scrub potatoes clean and allow them to dry. Rub the skin of the potatoes with 2 tablespoons canola oil so that they are moist. Place potatoes on a baking sheet and bake for about 30-40 minutes until skin is crisp and potatoes are tender.
3. While the potatoes are baking, combine the ground beef and sausage in a pan and cook on medium heat until the meat is completely cooked through. Turn the heat down to low, add the cubed Velveeta cheese and mix until the cheese is melted. Keep warm.
4. Once the potatoes are done baking, allow them to cool and then cut the potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, and brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
5. While the potatoes bake again, this is a good time to fry and chop the bacon.
6. Remove the potatoes from the oven and add a scoop of the cheesy beef mixture to each potato skin. Top with chopped bacon and garnish with green onion. Serve immediately. Enjoy!