Salt Crusted Baked Potato with Ground Beef Gravy

by Nancy

A delicious salt crusted baked potato topped with ground beef and thyme gravy that’s a meal in itself.

Salt crusted baked potatoes are so good and they smell amazing when they’re cooking too…a lot like French fries.

And with the outside of a baked potato tasting so good, it only seems fitting that the inside of a baked potato should be filled with something delicious too.

Like ground beef seasoned with thyme in a homemade gravy for example.

About this Recipe

In this recipe, while the large salt-crusted baked potatoes are cooking, so is a skillet with lean ground beef, fresh thyme and other seasonings.

Then beef broth is added to the skillet along with a slurry made with flour to thicken the mixture and form a quick and easy gravy.

About Serving

A slit is cut on top of the baked potato and the inside of the potato is fluffed up a bit so that the ground beef and thyme gravy mixture can be poured on top.

A match made in heaven which can be served as a main dish along with a salad, or just as is.

Let’s check out the ingredients.

Salt Crusted Baked Potatoes – large russet potatoes, olive oil (or canola oil), and kosher salt (or coarse salt)

Ground Beef and Thyme – lean ground beef, beef broth, onion powder, salt, ground black pepper and granulated garlic

Gravy – beef broth, flour and butter

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Potatoes:

Preheat the oven to 375 degrees F.

Wash and dry the potatoes.

With a cooking fork, carefully poke holes in the potatoes.

Next,

…cover all sides of the potatoes with olive oil or canola oil.

Then,

Sprinkle the kosher salt over all sides of the potatoes.

Alternatively, the kosher salt can be placed on a plate and the oiled potatoes can be lightly rolled in the salt.

Place the potatoes on a rack with a cookie sheet under it.

Bake them uncovered in a preheated oven (at 375 degrees F.) for about an hour or until done (fork tender)(cooking time may vary depending on the size of the potatoes).

Start making the thyme ground beef and gravy 25 minutes before the potatoes are done baking.

For the Ground Beef and Thyme:

Heat a large skillet on medium heat,

and add ground beef…

…onion powder,

…pepper,

…granulated garlic,

…and salt.

Stir the spices in with the ground beef.

Use a spatula or wooden spoon to break apart the ground beef so that the pieces are all about the same size.

Continue to stir as the ground beef cooks.

For the Fresh Thyme – remove the leaves from the sprigs of thyme.

If the leaves are small…

…no need to chop them.

But if the leaves are on the larger side, then chop the thyme leaves.

To the skillet, add the thyme.

Next, add 2 cups of beef broth and stir.

For the Gravy:

For the Slurry to Thicken the Gravy – In a small bowl, add flour and 4-1/2 to 5 tablespoons of beef broth or water, so that the consistency is just a bit thinner than ketchup.

Whisk together until the flour is completely incorporated with the liquid.

To the skillet, slowly add the slurry a little at a time while continuously stirring.

Then add butter and stir.

Let simmer and continue to stir until the gravy thickens up slightly (about 5 to 7 minutes).

Transfer a very small amount of the gravy mixture to a small bowl.

When it’s cool enough to taste, do a taste test and if needed, add more salt to the meat and gravy mixture in the skillet and stir.

For Serving – When the potatoes are done, carefully cut a slice on top of each potato,

…and fluff up the inside of the potato with a fork.

Spoon the warm ground beef and thyme gravy over the top of the potato and…

…it’s time to eat.

The salt crusted potato skin is so good.

Serve with a small dinner salad or just as is.

Thank you so much for stopping by CCC!

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