Beef-Loaded Baked Potatoes
Potatoes go from side dish to the whole dinner.
Ingredients
- 1 quart jar Granny's canned beef (about 2 lb beef plus its broth)
- 4 large russet potatoes
- 1 Tbsp oil and coarse salt
- ½ cup barbecue sauce or gravy
- 1 cup shredded cheddar
- Sour cream, chives or green onions, and bacon bits for topping
Steps
- Open and heat the beef. Check the seal first. Pour the beef and all its broth into a pot, bring it to a boil, and heat it all the way through before using it in the rest of the recipe.
- Bake the potatoes. Scrub, rub with oil and salt, and bake at 425°F for 50 to 60 minutes, until a fork slides in easily.
- Prep the beef. While they bake, strain the heated beef and shred it. Toss it with barbecue sauce or gravy in a saucepan and keep warm.
- Load them up. Split the potatoes, fluff the insides, and pile on the beef, cheese, sour cream, and toppings.
Notes
Granny’s tip: In a hurry? Microwave the potatoes 8 to 10 minutes first, then finish in the oven 15 minutes for crispy skin.
Store-bought works too: no home-canned beef? Use about 2 lb of cooked chuck roast plus 2 cups beef broth.
Using home-canned beef safely: check every jar before opening. If the lid is bulging or unsealed, the jar leaks, liquid spurts when opened, or anything smells off, throw it out without tasting. Heat the beef all the way through before eating. For extra safety, NCHFP recommends boiling home-canned meat for 10 minutes (add 1 minute per 1,000 ft of elevation). Get the canning process in The Smell That Woke the Dogs.
Twelve meals, one jar of beef
This is one of the twelve dinners competing for my five jars. See them all.
