Beef Twice Baked Potatoes with Bechamel sauce | Stuffed Potatoes with Gr...

To learn how to make Beef Twice Baked Potatoes with Bechamel sauce | Stuffed Potatoes with Ground Beef - Show Number 365 Click the Subscribe button and then click here for the recipe. #TheDiabeticDietShow #SideDish Ingredients 8 large potatoes = feeds 4 people 1 lb ground beef 1 small onion 16 small mozzarella balls 1 cup mozzarella cheese Olive oil Parsley Salt make Bechamel sauce (or use store-bought alfredo sauce) Ingredients 1/3 cup butter (80 ml) 1/3 cup + 1 Tbsp. flour(95 ml) 4 cups milk (1 L) salt and pepper grated nutmeg Tools 1 pie plate or a casserole bowel Instructions 1. Place the potatoes on a baking tray covered with parchment paper with a drizzle of olive oil on top and bake for 40 minutes at 350 °F — this will take longer if you're using large potatoes. When they come out of the oven, cut the potatoes in half across the width and remove the insides. Crush the potato with chopped parsley and salt and spread it in the pie dish. 2. While the potatoes are baking make the BECHAMEL SAUCE In a mixing bowl combine and mix together 1/3 cup butter (80 ml) 1/3 cup + 1 Tbsp. flour(95 ml) 4 cups milk (1 L) salt and pepper grated nutmeg to taste set aside for later 3. Mix the ground beef with the chopped onion, chopped parsley, and salt and form meatballs around each mozzarella ball. Place each meatball in the emptied potato halves. 4. Arrange all the potatoes on the mashed potatoes with the meat side down. Pour the bechamel sauce (or alfredo sauce) on top and sprinkle with the grated mozzarella cheese. Place in the oven for 15-20 minutes at 350 °F, until the meat is cooked and cheesy is bubbly and golden. If the meatballs need additional time, cover the top with foil so it doesn't burn and bake for an additional 10-20 minutes. Sprinkle with chopped parsley and enjoy!