These BBQ Bacon Burger Loaded Potatoes are a hearty, satisfying meal that’s even easier when you’ve already prepped components from the Cook Once, Eat All Week plan.
Welcome to the first official recipe in the Cook Once, Eat All Week series. If you’re new to the concept, here’s a quick summary:
- Each week features three base recipes—protein, starch, and vegetable—prepared on Monday. Across the week, those components are reworked into different meals for efficiency and variety.
- All meals are designed to be Paleo-friendly and were developed with input from nutrition consultants. The week’s plan yields roughly 10–15 servings in total.
- The approach saves time and money while still delivering easy, flavorful meals.
This week’s base recipes included ground beef, baked potatoes, and sautéed kale. If you prepped those, you may have wondered whether you’d actually use all that food—yes, you will. These components are designed to be transformed into multiple meals, and any leftovers can be frozen for later use.
This recipe is straightforward whether you start from scratch or use prepped ingredients. If you already have cooked ground beef, baked potatoes, and sautéed kale, all you need to do is reheat and assemble. If you’re making everything fresh, the recipe card below includes step-by-step instructions.
When assembled, each potato is loaded with kale, seasoned ground beef tossed with BBQ sauce, a drizzle of ranch, and finished with crumbled bacon. These loaded potatoes reheat well and can be frozen fully dressed if you want make-ahead meals.
I hope you enjoy making and sharing these—simple, flavorful, and perfect for meal prep.
BBQ Bacon Burger Loaded Potatoes
Ingredients
For the Stuffed Potatoes:
- 4 medium white potatoes
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 head kale destemmed and chopped
- 1 tablespoon butter omit for dairy free/Whole30
- 1/4-1/2 cup Paleo BBQ sauce
- 6 slices bacon cooked and crumbled
- 1/4 cup ranch dressing
- Green onion for garnish
- Pickled jalapenos for garnish
For the Semi-Homemade Ranch Dressing:
- 3/4 cup avocado oil mayo
- 2 tablespoons lemon juice
- 1/2 tablespoon dried dill
Instructions
- Preheat oven to 450°F. Place potatoes on a rimmed baking sheet and bake for 45 minutes, or until they give when squeezed (use an oven mitt or towel). Set aside to cool slightly.
- In a medium skillet over medium heat, add the ground beef, sea salt, and black pepper. Cook 10–12 minutes, breaking the meat apart, until browned and crumbled.
- Remove beef from the pan and add the butter. When melted, add the chopped kale, toss to coat, cover, and steam about 5 minutes until wilted. Season with a pinch of salt and set aside.
- In a medium bowl, whisk together avocado oil mayo, lemon juice, and dried dill to make the ranch dressing. Set aside.
- Cut the potatoes down the middle and load each with wilted kale, the cooked ground beef mixed with BBQ sauce, a drizzle of ranch, and crumbled bacon. Garnish with pickled jalapenos and green onions, if desired, and serve.
Recipe Notes
If you’re using the Cook Once, Eat All Week meal plan and already have pre-made ingredients, use the following:
Ingredients:
- 4 pre-baked potatoes
- 4 cups cooked ground beef
- 1 cup cooked kale
- 1/4–1/2 cup BBQ sauce, to taste
- 6 slices bacon, cooked and crumbled
Instructions:
- Reheat potatoes and ground beef.
- Toss reheated ground beef with BBQ sauce in a bowl or pan.
- Cut potatoes lengthwise and fill with kale, about 1 cup BBQ beef per potato, ranch dressing, and crumbled bacon. Garnish with pickled jalapenos and green onions if desired.
Nutrition
| Carbohydrates: 48 g
| Protein: 30 g
| Fat: 81 g
| Saturated Fat: 21 g
| Sodium: 1225 mg
| Fiber: 6 g
Additional Info
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Cassy Joy Garcia
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Amber Goulden
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Cassy Joy Garcia
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