Bacon Cheeseburger Twice-Baked Potatoes

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Start to finish: 1 hour 20 minutes
Makes: 4

Ingredients
4 large Idaho or russet potatoes, washed and dried
½ pound lean ground beef (85/15 or 90/10)
½ tablespoon steak seasoning or seasoning blend (salt, black pepper, garlic powder, onion powder)
4 large strips thick cut bacon
4 tablespoons salted butter
1 cup finely shredded sharp cheddar, plus extra for garnish
Salt and pepper, to taste
⅓ cup tomatoes, diced
5–6 scallions, sliced
Optional toppings: diced onions, barbecue sauce, extra cheese or extra bacon

Method
Heat oven to 425 F. Place potatoes on the middle rack and bake for 50 minutes, or until soft enough to easily pierce with a fork. Remove from oven and allow to cool. Adjust oven temperature to 350 F.

While the potatoes are baking, prepare the filling by browning the ground beef in a large skillet over medium-high heat. Season with your favorite grilling blend, or use a combination of salt, black pepper, garlic powder and onion powder. Brown until no pink remains, and then drain in a fine mesh colander, if needed. Set aside.

Cook bacon in the same skillet until crispy. Remove from skillet and pat dry. Allow to cool slightly before roughly chopping.

Once potatoes are cool enough to handle, slice off the top and scoop out the middle into a mixing bowl. Add butter and cheddar, plus salt and pepper (to taste); and then, roughly mash to combine. Spoon the potato mixture back into the potato skins.

Top with additional cheddar, seasoned ground beef and chopped bacon. Bake for another 10 minutes at 350 F. Remove from oven and garnish with diced tomatoes and scallions. Serve immediately.

Notes: When scooping out the baked potatoes, leave a thin layer against the skin to provide structure. This will prevent your potatoes from collapsing or breaking apart when you stuff them again.