Ingredients
Units
Scale
6 medium Yukon Gold potatoes
1 tablespoon olive oil
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
Salt and black pepper to taste
2 cups shredded cheddar cheese
1/4 cup chopped fresh chives
1/2 cup sour cream
1 tablespoon nutritional yeast
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of cayenne pepper
Instructions
1. Preheat oven to 400°F (200°C).
2. Wash potatoes and cut them into wedges.
3. Toss potato wedges with olive oil, salt, and pepper. Arrange them in a single layer in a skillet.
4. Bake for 30-40 minutes, or until potatoes are tender and slightly golden.
5. While potatoes are baking, prepare the ground beef. In a skillet over medium heat, brown the ground beef, breaking it up with a spoon. Drain any excess fat.
6. Add chopped onion and minced garlic to the skillet with the ground beef. Cook until the onion is softened, about 5 minutes.
7. Stir in chili powder, smoked paprika, and cumin. Season with salt and pepper to taste. Cook for another minute, stirring constantly.
8. In a small bowl, combine nutritional yeast, garlic powder, onion powder, and cayenne pepper to make the “Umami Dust”.
9. Once the potatoes are baked, sprinkle the cooked ground beef evenly over the potatoes in the skillet.
10. Sprinkle the shredded cheddar cheese over the ground beef.
11. Return the skillet to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
12. Remove the skillet from the oven and let it cool slightly.
13. Sprinkle the “Umami Dust” over the cheese and ground beef.
14. Top with dollops of sour cream and sprinkle with fresh chives.