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Clean recipe · bonappetit.com

Spiced Beef Baked Potatoes

These perfectly fluffy jacket potatoes are filled with a picadillo-inspired ground beef mixture for a hearty, nutrient-dense meal.

Original recipe: bonappetit.com

Yield:
4 servings
Total:
1 hour 10 minutes
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Spiced Beef Baked Potatoes

Ingredients

  1. 4 large russet potatoes (about 10 oz. each), scrubbed, patted dry
  2. 3 Tbsp. vegetable oil, divided
  3. 2¾ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
  4. ½ bunch cilantro (about 2 oz.)
  5. 1 medium red or yellow onion, finely chopped
  6. 5 garlic cloves, finely chopped
  7. ¼ cup double-concentrated tomato paste
  8. 1 lb. ground beef
  9. 2 Tbsp. chili powder
  10. ½ cup golden raisins
  11. ¼ cup sliced pimiento-stuffed green olives

Instructions

  1. Place racks in middle and lower third of oven; preheat to 425°. Prick 4 large russet potatoes (about 10 oz. each), scrubbed, patted dry, all over with a fork, then rub all over with 1 Tbsp. vegetable oil and sprinkle with 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt. Place a baking sheet in oven on bottom rack to catch any drips, then arrange potatoes directly on middle rack and bake until skins are crisp and flesh is very soft, (an instant-read thermometer inserted into the center should register 212°–220°), 55–75 minutes. (If thermometer registers 210° before beef mixture is finished, turn off oven and leave potatoes inside until ready to use.).
  2. Meanwhile, pick enough leaves from ½ bunch cilantro (about 2 oz.) to measure ½ cup; set aside for serving. Finely chop remaining leaves and all of stems (you should have about ¾ cup); set aside separately.
  3. Heat remaining 2 Tbsp. vegetable oil in a large skillet over medium. Add 1 medium red or yellow onion, finely chopped, 5 garlic cloves, finely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring occasionally, until onion is softened, 8–10 minutes. Add ¼ cup double-concentrated tomato paste and cook, stirring constantly, until deepened in color and slightly tacky, about 2 minutes.
  4. Increase heat to medium-high. Add 1 lb. ground beef, 2 Tbsp. chili powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring and smashing often with a heatproof rubber spatula to break up meat, until cooked through, about 4 minutes.
  5. Reduce heat to low. Add ½ cup golden raisins, ¼ cup sliced pimiento-stuffed green olives, reserved chopped cilantro, and 1 cup water. Cook, stirring occasionally, until sauce thickens slightly and flavors come together, 8–12 minutes. Taste beef mixture and season with more salt if needed. Remove from heat and cover. Let sit until ready to use.
  6. Transfer potatoes to a platter or plates and let cool 5 minutes. Using a fork, prick a 3"–4"-long line in the center down length of each potato, leaving 1" unpricked on each end. Using your hands, firmly press ends down toward platter to split potatoes open. Smash flesh as desired, then season inside of potatoes with salt. Divide beef mixture among potatoes and top with reserved cilantro leaves.