The flavor of the beef filling permeates these baked potatoes, making a big meal from a little bit of ground meat.
4 large baking potatoes, scrubbed
½ pound ground beef
¼ cup finely chopped green bell pepper
¼ cup finely chopped celery
¼ cup finely chopped onion
½ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons vegetable shortening or oil
3 tablespoons all-purpose flour
1¼ cups milk
2 tablespoons chopped celery leaves or parsley
Preheat oven to 400°F. Hollow out potatoes to make a boat. Finely chop the potato that was removed.
Combine chopped potato, ground beef, bell pepper, celery, onion, ¼ teaspoon salt, and the black pepper. Spoon mixture into hollows in potatoes, mounding on top.
Place potatoes in a baking pan and bake for 60 to 75 minutes or until they are tender.
Meanwhile, melt shortening or heat oil over medium heat; stir in flour and remaining ¼ teaspoon salt until smooth. Gradually stir in milk and cook, stirring constantly until thickened and boiling. Stir in celery leaves or parsley and keep warm until potatoes are tender. Serve sauce over potatoes.
4 Servings
“War or no war, the trout cries aloud for a sharp Rhine or Moselle wine; although you could plan something of a surprise by serving a nice cold bottle of Tavel (the best French Rose from the Rhone).”—Dining for Moderns, 1940