Ingredients:

  • 4 large Russet potatoes (approx. 1.5 lbs / 680g)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 lb lean ground beef
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup unsalted butter, softened
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup whole milk
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them completely dry with a towel.
  2. Pierce each potato 4-5 times with a fork. Rub the skins generously with olive oil and kosher salt.
  3. Place the potatoes directly on the oven rack or a baking sheet and roast for 50-60 minutes, or until the skin is mahogany-colored and a knife slides into the center with zero resistance.
  4. While potatoes roast, heat a skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until the meat is deeply browned and no longer pink.
  5. Add the diced onion to the skillet and cook for 3-4 minutes until softened.