Picadillo Hasselback Potatoes {Lean Ground Beef}

Picadillo Hasselback Potatoes {Lean Ground Beef}

Pretty potatoes with a Cuban twist. These Picadillo Hasselback Potatoes are perfectly baked and topped with lean ground beef and grated parmesan cheese. You may never make regular potatoes again.

I’ve wanted to make these hasselback potatoes since I saw them on Pinterest and on Chrissy Teigen’s Cravings Cookbook. I figured the best combo would be to pair this with something meaty.

Carne con papa (meat and potatoes) is a good combination so how about picadillo? Let’s do this!

I must say cutting these potatoes was quite the challenge for my perfectionist self. See, when you google these amazing armadillo looking pretty potatoes, you have Pinterest-esque aspirations. Not too shabby for my first time, huh?

In a Cuban family, ground beef or picadillo (pi-kah-dee-yoh) is a staple. It’s a common meal you have all the time because it’s so quick to make. Then you have leftovers for days because Cuban moms think we are a family of 10 and we’re only 4.

You usually have picadillo mixed with white rice (duh, everything we eat is served with white rice) or spaghetti (oh yeah!). Sometimes, you’d grab the leftovers and make arroz con picadillo which is white rice, ground beef, mixed with ketchup all up on the rice and a sliced banana.

Authentic Cuban Picadillo is cooked with a lot of tomato sauce. Personally, I like my picadillo less soupy than the authentic. I also use lean ground beef instead of regular ground beef. I like the drier kind of meaty consistency.

Actually, I like and prefer ground turkey which is even more dry but that’s a recipe for another day. I usually will make it for myself with brown rice or quinoa instead of white rice. I can’t have white rice in my house. I will devour all of it. I have 0 control!

Picadillo Hasselback Potatoes {Lean Ground Beef}

Even with using lean ground beef, I know you will still find this to be a very flavorful dish. It’s a great mix of sweet and savory, thanks to the onions, peppers, tomatoes, raisins, olives, and all the spices. Trust me, I’ve been making my picadillo this way for years. I’d never steer you wrong!

Hasselback potatoes topped with lean ground beef made Cuban-style {picadillo} with parmesan cheese!Click To Tweet
Hasselback potatoes topped with lean ground beef made Cuban-style {picadillo} with parmesan cheese!
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Picadillo Hasselback Potatoes
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hrs 10 mins
 
Pretty potatoes with a Cuban twist. These Picadillo Hasselback Potatoes are perfectly baked and topped with lean ground beef and grated parmesan cheese.
Servings: 4 servings
Ingredients
Lean Ground Beef (Picadillo)
  • 1/2 onion finely chopped
  • 2 cloves garlic minced
  • 1 tomato chopped
  • 1/2 green pepper finely chopped
  • 2 tablespoons cilantro
  • 1 1/2 pounds 93% lean ground beef
  • 4 ounces tomato sauce
  • kosher salt
  • fresh ground pepper
  • 1 teaspoon ground cumin
  • 1-2 bay leaf
  • 2 tablespoons green olives
Hasselback Potatoes
  • 4 medium russet Idaho potatoes
  • 6 tablespoons butter melted
  • 1/3 cup olive oil
  • 2 tablespoons thyme
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper plus more to taste
  • 1/4 cup finely grated Parmigiano-Reggiano cheese
  • A pair of chopsticks
Instructions
Hasselback Potatoes
  1. Preheat the oven at 400 degrees F.
  2. Lay potato on a cutting board with the long side facing you. Place the chopsticks on either side of the potato. This is going to stop the knife from cutting all the way through. Using a sharp knife, slice the potato crosswise into 1/8 inch slice. Repeat with the remaining potatoes.
  3. Arrange the potatoes on a rimmed baking sheet. In a small bowl, mix together the melted butted, oil and thyme. Drizzle the potatoes with half of the oil-butter mixture, separating the potato slices slightly so it drips down in the crevices. Season with salt and pepper.
  4. Bake potatoes until they start to soften, 30-35 minutes. Make the picadillo in the mean time.
Lean Ground Beef (Picadillo)
  1. Brown meat on medium heat in large skillet and season with salt and pepper. Use a wooden spoon to break the meat apart. When meat is no longer pink, drain all liquid from the skillet.
  2. While the meat is cooking, chop onion, garlic, green pepper, tomato and cilantro.
  3. Add the onion mixture (aka sofrito) to the now ground and brown (that rhymes!) meat and continue cooking on a low flame. Add olives and about 2 tbsp of the brine (This adds great flavor! Sometimes I'll add the liquid from the canned black beans too. So good!) cumin, bay leaf, and more salt, if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 15-20 minutes.
Picadillo Hasselback Potatoes
  1. Back to the potatoes. After 30-35 minutes, remove potatoes from the oven. Drizzle the remaining butter-oil mixture, then return to the oven to bake until the potato edges get browned and crisp, which is an additional 30-35 minutes.
  2. Remove potatoes from the oven and spoon picadillo over the potato. and garnish with generous amounts of Parm. You can also serve the picadillo on the side of the plate instead of on top of the potato, which means you can have more than just what you see pictured. Mmmm.
Adapted from Cravings Cookbook.

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