Savory Baked Potatoes with Meat and Vegetable Filling

Preheat your oven to 400°F (200°C).

Wash the potatoes thoroughly, then rub them with olive oil and season with a pinch of salt.

Pierce each potato with a fork a few times.

Place the potatoes on a baking sheet and bake for 45-60 minutes, until the skins are crispy and the insides are soft when pierced with a fork.

Prepare the Filling:

While the potatoes are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the chopped bacon and cook until crispy. Remove the bacon from the skillet and set aside.

In the same skillet, add the chopped onion and garlic, sautéing until softened and fragrant (about 3 minutes).

Add the chopped carrot, red bell pepper, and Italian pepper. Sauté for another 5 minutes until the vegetables begin to soften.

Add the minced meat to the skillet and cook until browned, breaking it apart with a spoon. Season with salt, pepper, oregano, and paprika, stirring to combine.

Stir in the cooked bacon, then remove from heat.

Assemble the Baked Potatoes:

Once the potatoes are done, carefully slice them open (lengthwise) and fluff the inside with a fork.

Spoon the meat and vegetable mixture into each potato, dividing it evenly among the potatoes.

Optionally, top with shredded cheese and return the potatoes to the oven for an additional 5-10 minutes to melt the cheese and heat everything through.

Serve:

Once the cheese is melted (if using), remove the potatoes from the oven. Serve warm, garnished with fresh herbs or a drizzle of sour cream if desired.

Serving and Storage Tips

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