Tuesday, November 30, 2021

Cheesy Ground Beef Stuffed Baked Potatoes

Recipe for browned ground beef cooked in a cheesy mustard bechamel sauce and served over baked potatoes.

For cold weather comfort food, meat and potatoes usually satisfy all my cravings. The classic baked potato is always welcome but, let's face it, it needs some help. We can slather it with butter and sour cream but, this recipe covers those potatoes with creamy, cheesy ground beef.

Recipe for browned ground beef cooked in a cheesy mustard bechamel sauce and served over baked potatoes.

The cheesy bechamel sauce could be the start of a great mac and cheese or even a cheesy broccoli topping. But I added some savory Worcestershire sauce and, my secret flavor weapon, mustard. Maille's Dijon Originale is basically my "house" mustard and it is a flavor bomb. It lifts up the flavors in this sauce and gives it that "hmm, what is that great savory flavor" thing.

Recipe for browned ground beef cooked in a cheesy mustard bechamel sauce and served over baked potatoes.

I browned some ground beef and caramelized an onion, mixed it in with the sauce and slathered it all over the baked potato. An easy comfort dinner for one or a crowd. Oh, and if you grew up being told to wrap your potatoes in foil before baking, stop that right now. Wash them, prick some holes with a knife or the tines of a fork and put them on the oven rack to cook. The inside will be tender and the skin will be crispy and delicious. Enjoy!

If you love creative recipes that incorporate mustard, join the My Maille Community group on Facebook and also check out the community page on their website here. Launched in 2019, the FB group has more than 70,000 members discovering new recipes and making friends. Maille also sometimes livestreams with their mustard sommelier, Chef Brandon, and hosts fun challenges, giveaways and opportunities to win delicious Maille prizes.

Yield: 4 Servings
Author: Anita Schecter
Recipe for browned ground beef cooked in a cheesy mustard bechamel sauce and served over baked potatoes.

Cheesy Ground Beef Stuffed Baked Potatoes

Prep time: 25 MinCook time: 45 MinTotal time: 1 H & 10 M
Recipe for browned ground beef cooked in a cheesy mustard béchamel sauce and served over baked potatoes.


  • 1 lb. Ground beef
  • 1/4 Teaspoon salt
  • 1 Onion, peeled and diced
  • 4 Tablespoons unsalted butter, divided
  • 1 Clove garlic, peeled and minced
  • 1/4 Cup all-purpose flour
  • 3/4 Cup reduced sodium beef stock
  • 1 Cup whole milk
  • 1 Cup shredded cheddar cheese
  • 1 Tablespoon Worcestershire sauce
  • 2 Teaspoons Maille Dijon Originale Mustard
  • 1/4 Teaspoon salt, or to taste
  • 1/4 Teaspoon ground black pepper
  • 1/4 Cup chopped parsley
  • 4 Large baking potatoes


  1. Pre-heat the oven to 400 degrees.
  2. Wash the potatoes and pat dry. Prick with a knife or the tines of a fork, place on the oven rack and bake for approximately 45 minutes or until tender.
  3. While the potatoes are cooking, brown the ground beef in a large skillet or cast iron pan. Season with 1/4 teaspoon of salt and set aside.
  4. In a separate pan, add 1 tablespoon of the butter and the diced onion. Cook on medium low heat, stirring often, until the onions begin to caramelize. Add the minced garlic, continue cooking for another minute and then remove from the heat. Add the cooked onion and garlic mixture to the cooked ground beef.
  5. In the pan, melt the remaining 3 tablespoons of butter and whisk in the flour. Cook for a minute to get out the raw flour taste. Slowly whisk in the beef stock, milk, Worcestershire sauce, mustard, salt, ground black pepper and shredded cheddar cheese. Continue cooking and stirring, on low heat, until the mixture begins to thicken. Add the beef mixture into the sauce.
  6. When the potatoes are cooked, slice open and pour on the cheesy beef mixture. Serve hot.

This recipe is sponsored by Maille. Thank you for supporting the products I love and use in my kitchen.

Tuesday, November 23, 2021

Green Bean Casserole From Scratch

Recipe for a green bean casserole made with mushrooms, caramelized onions and a creamy béchamel sauce, topped with homemade crispy onions.

When my European mother came to the U.S. she did her best to understand American holidays and customs. The idea of Thanksgiving appealed to her but some of the traditional foods did not. So she gave them her own spin.

Friday, November 12, 2021

Acorn Squash Stuffing Bowls

Recipe for buttery fresh herb bread stuffing with roasted acorn squash, served in individual squash bowls.

Is it called stuffing or dressing? The answer is that it depends on how it's cooked. It is stuffing if it's cooked inside the bird but dressing if it's cooked on the side. So now you just have to decide which way you want to make it.

Thursday, November 4, 2021

Oven Smoked Brisket with Vegetable Fritters

Recipe for a beef brisket, rubbed with mustard, liquid smoke and spices, wrapped and slow cooked in an oven and served over vegetable fritters.

I know that many of you grew up in places where brisket came off a smoker with meltingly tender meat and that characteristic smoke ring at the top. But I grew up with brisket that was cooked in an oven, submerged in beef stock and red wine, accompanied by herbs, onions and carrots. That came out meltingly tender as well and you also got gravy.