Cheeseburger Wrap and Loaded Baked Potato Rounds

(originally made 3/2013)

I’m tired of winter.   I’m tired of stews and pasta bake and I want to grill.   My grill is covered with snow.   I want a nice juicy grilled burger.   This recipe from the Skinny Mom’s Kitchen blog was exactly what I was looking for.   By time I got done with it it may not have been as ‘skinny’, but it was delicious and easily adaptable to all the tastes in your family.

I used 90% ground beef, minced dried onions and left out the lettuce/tomato this time.   Jake and Tim’s each got a slice of Kraft Deluxe cheese.   I meant to add some more parm or a little mozzarella to mine and forgot.   Next time Tim asked for bacon in his.  I tossed mine onto a preheated griddle pan and browned them on both sides with a little Land O Lakes light butter.   Very easy, very good.   The leftovers will be eaten for lunch today, but the blog states the filling freezes well too.

These Loaded Baked Potato Rounds were what I'll call a delicious disaster.    I used 2 good size baking potatoes since it was what I had on hand, sliced them on the mandoline.   After the boiling time was up, the potatoes pretty much broke apart.   I mounded them up on the sheet, drizzled them with a little oil and continued on with the recipe.   Because they were in a pile it took a while longer for them too crisp up, and in the end, I bumped the heat up to about 425.   Tim ate 2 helpings.    I'll definitely give them another try with the correct potatoes and maybe give them a thicker cut next time.    The recipe is from the Diethood blog, be sure to go check out her amazing pictures  :)

 * Exported from MasterCook *

                        Grilled Cheeseburger Wrap

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef -- used 90% lean
  1           teaspoon  dried onion flakes -- (used Penzey's dried minced)
  1         tablespoon  worcestershire sauce
  1         tablespoon  ketchup
  1         tablespoon  grated parmesan
     1/8      teaspoon  pepper
     1/8      teaspoon  salt
  5                     calorie wraps -- used flour tortillas
  5             slices  sharp american cheese -- Used Kraft Deluxe
  2                     roma tomatoes -- sliced, omitted
  1                cup  romaine lettuce -- omitted
                        Additional ketchup and mustard

Brown ground beef and dried onions in skillet on medium heat until almost cooked through.   Add worcestershire, ketchup, grated parmesan, salt, and pepper to the beef.  Cook beef through until no longer pink. 
Heat grill pan or griddle.   Lightly coat with light butter.
Place cheese and 1/2c beef on the center of tortilla and fold up.  Add ketchup, mustard, lettuce & tomato if desired.  Put seam side down on griddle, cook til browned, flip and repeat.  


* Exported from MasterCook *

                        Loaded Baked Potato Rounds

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             medium  sized red potatoes -- washed, sliced into thin rounds, about 1/4-inch thick (used russets)
                        olive oil
                        sea salt (used kosher salt)
                        freshly ground peppercorns
  5             strips  bacon -- cooked until crisp, crumbled (cut mine with scissors)
                        shredded monterey jack and cheddar cheese (used shredded mexican blend)
                        sour cream (optional)

Heat oven to 375, spray pan with cooking spray.   Bring potatoes to a boil, and cook, covered for about 3 minutes.   Drain and dry.   Lay them out on baking sheet, brush with oil.   Sprinkle with salt and pepper.  Add cheese and top with bacon.   Bake for about 10 to 12 mins or until cheese is melted.   Serve with sour cream if desired.



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