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Salt Crusted Baked Potato with Ground Beef & Thyme Gravy

A meal in itself.

Salt Crusted Baked Potato Ground Beef Gravy

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.

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.

Here are more recipes with gravy you may like “How to Make Turkey Gravy from Pan Drippings“, “Chicken Fried Pork Medallions with Homemade Gravy” and “Fried Chicken and Bacon Gravy Sliders“.

The baked potato is cut on top and fluffed up a bit so that the thyme ground beef and 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 all by its scrumptious self.

More potato recipes with toppings you may like “Cheesy Scalloped Potatoes with Ham and Sage“, “Twice-Baked Browned Butter Bacon and Cheese Stuffed Potatoes” and “Potato, Egg and Cheese Scramble“.

Let’s check out the ingredients.

Baked Potato Ingredients

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

Ground Beef Gravy Ingredients

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

For the Gravy – beef broth, flour and butter

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

Here’s how to make it.

For the Potatoes:

Preheat the oven to 375 degrees F.

Russet Potatoes on Plate

Wash and dry the potatoes.

Poke Holes in Potatoes

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

This cooking fork was my grandmother’s.

She used it every time she made the best fried chicken in the whole world (to my taste buds of course)….here’s the recipe “Simple Fried Chicken“.

Poke Hole in Potatoes

Every time I use this fork I have an image in my mind of her hand holding it while turning the chicken as it was frying.

Funny how things can stick in your mind……yet I can’t remember how many teaspoons are in a tablespoon to save my life.

Olive Oil on Potatoe

Next,

Olive Oil on Potato

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

Salt on Potato

Then,

Kosher Salt on Potato

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.

Kosher Salt on Potato

Salted Potatoes on Rack

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

Bake them uncovered in a preheated oven 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 Thyme Ground Beef:

Ground Beef in Pan

Heat a large skillet on medium heat,

Stir Ground Beef in Pan

and add ground beef…

Onion Powder in Ground Beef

…onion powder,

Pepper in Ground Beef

…pepper,

Garlic in Ground Beef

…granulated garlic,

Salt in Ground Beef

…and salt.

Cook Ground Beef

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.

Thyme Springs on Cutting Board

Thyme Leave on Cutting Board

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

Thyme Leaves on Cutting Board

If the leaves are small…

Thyme Leaves on Cutting Board

…no need to chop them.

Thyme Leaves on Cutting Board

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

Thyme Leaves in Ground Beef

To the skillet, add the thyme.

Beef Broth in Ground Beef

Next, add 2 cups of beef broth and stir.

For the Gravy:

Flour and Water in Bowl

For the Slurry to Thicken the Gravy – In a small bowl, add flour and 4-½ 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.

Stir Gravy in Pan

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

Butter in Gravy in Pan

Then add butter, and stir.

Butter in Gravy in Pan

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.

Baked Salt Crusted Potato

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

Salt Crusted Baked Potato

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

Thyme Ground Beef Gravy

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

Thyme Ground Beef Gravy

…it’s time to eat.

Salt Crusted Baked Potato with Thyme Hamburger Gravy

The salt crusted potato skin is soooo good.

Salt Crusted Baked Potato with Thyme Hamburger Gravy

Serve with a small dinner salad or…

Salt Crusted Baked Potato with Thyme Hamburger Gravy

…all by its delicious self.

Thank you so much for stopping by CCC!

More Potato Recipes You May Like:

Roasted New Red Potatoes with Thyme

Slow Cooker Cheesy Potato Soup with Smoked Sausage

Roasted Garlic and Rosemary Mashed Potatoes

Baked Herb and Parmesan Potato Slices

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Baked Potato with Meat Gravy

Salt Crusted Baked Potato with Ground Beef & Thyme Gravy

A meal in itself.
Print Pin
Prep Time: 15 minutes
Cook Time: 1 hour
Included in total time; time to make the meat & gravy:: 25 minutes
Total Time: 1 hour 15 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: Baked Potato, Ground Beef Gravy, Meat and Potato
Servings: 3

Ingredients

For the Potatoes:

  • 3 large russet potatoes washed and dried (with the skin on)
  • 3 tablespoons kosher salt or coarse salt
  • 3 tablespoons olive oil or canola oil

For the Thyme and Ground Beef:

  • 1 pound lean ground beef
  • 2 teaspoons onion powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon salt or salt to taste
  • 2 cups beef broth
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves

For the Gravy:

  • 3 tablespoons flour for the slurry to thicken the gravy
  • 4-1/2 to 5 tablespoons beef broth or water for the slurry to thicken the gravy
  • 1 tablespoon butter

Instructions

For the Potatoes:

  • Preheat the oven to 375 degrees F. 
  • With a two-prong cooking fork, carefully poke holes in each potato.  Cover all sides of the potatoes with olive oil (or canola oil).
  • Place kosher (or coarse) salt on a small plate.  Lightly roll each potato in the salt.  
  • Place the potatoes on a rack with a cookie sheet under it. 
  • Bake the potatoes uncovered in a preheated oven for about an hour or until done (time may vary depending on the size of the potatoes). 

For the Thyme Ground Beef:

  • Start making the thyme ground beef and gravy 25 minutes before the potatoes are done baking.
  • 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.  
  • With a spatula, break up 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 leave. 
  • To the skillet, add the thyme and 2 cups of beef broth, and stir.

For the Gravy:

  • For the Slurry to Thicken the Gravy - In a small bowl, add flour and 4-½ 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 flour mixture 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 serve with a small dinner salad or all by itself.
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8 Comments

  1. This will be my “go to” hamburger gravy from now on. So easy and delicious. I usually serve it over mashed potatoes, but the baked potato with the salty skin was wonderful. Thanks for the great recipe!

  2. Love this recipe! I made it a couple of months back and the hubby and I both loved it. I’m making it again tonight and really look forward to it. It’s the perfect simple but homey and comforting dinner.

    • Hi Amy, I’m so glad you and your husband liked it. It sure is a simple but homey and comforting dinner. Something about the potato and meat together. Thank you for letting me know and have a nice rest of the week.

  3. That. Looks. AMAZING! I LIVE for delicious potatoes and this looks soooo good! I am going to try this ASAP!

  4. My goodness that looks so amazingly good….and so simple & easy. Great cooking is about being simple if you ask me:)