This recipe is inspired by mafroum, a Libyan dish made of meat-stuffed potatoes that you fry and then braise. In an old-school Midwest move, Molly makes them in the style of twice-baked potatoes. With a drizzle of sweet, spicy, and tangy harissa ketchup for dunking, these are “dream boats.” #MollyYeh #GirlMeetsFarm #FoodNetwork #TwiceBakedPotato Subscribe to Max to stream more #GirlMeetsFarm! #StreamOnMax Get the recipe ▶ https://foodtv.com/3xrelPz Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cooke is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Meaty Twice-Baked Potatoes RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 1 hr 45 min Active: 30 min Yield: 8 servings Ingredients Potatoes: 4 large russet potatoes (at least 12 ounces/340 grams each) 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Beef Filling: Extra-virgin olive oil, for drizzling 1/2 medium onion, very finely chopped Kosher salt 2 garlic cloves, finely chopped 1 pound (454 grams) 85/15 ground beef 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon paprika 1/4 teaspoon ground cinnamon 1/4 teaspoon crushed red pepper flakes 1/4 cup (10 grams) chopped fresh flat-leaf Italian parsley 1/4 cup (10 grams) chopped fresh cilantro 2 tablespoons chopped fresh mint Harissa Ketchup: 1/2 cup ketchup 2 tablespoons harissa To Serve: Chopped fresh parsley Lemon wedges Directions Preheat the oven to 425 degrees F. To roast the potatoes: Using a fork or the tip of a paring knife, poke shallow holes all over each potato. Place directly on the oven rack and bake for 50 minutes to 1 hour until fully cooked and tender. Remove from the oven and allow to cool just enough to handle. Cut the potatoes in half lengthwise. Use a spoon to remove the flesh of the potatoes, leaving a thin layer of potato behind to protect the skins. Add the potato flesh to a large mixing bowl. Drizzle the olive oil onto a baking sheet and coat the potato skins all over with olive oil. Season with salt and pepper and set aside. For the beef filling: Heat a drizzle of olive oil over medium heat. Add the onion, season with a pinch of salt and cook for 4 to 6 minutes until softened and just starting to brown. Add the garlic and cook for 1 minute until fragrant. Remove from the heat and add to the bowl with the potato innards. Allow to cool to room temperature. Add the beef, coriander, cumin, paprika, cinnamon, red pepper flakes, parsley, cilantro, mint, and 1 1/2 teaspoons of salt to the bowl with the potato innards. Using clean hands, mix to thoroughly combine. (To taste the beef mixture for seasoning, heat up a small skillet and cook a little patty of meat. Adjust seasoning as needed before proceeding to the next step.) Divide the meat mixture equally into 8 portions, stuffing one portion into the cavity of each potato skin and molding into a smooth mound. Bake for 25 to 30 minutes until fully cooked and the tops are browned (a meat thermometer inserted into the middle should read 140 to 145 degrees F for medium doneness and up to 160 degrees F for well done). Set aside to cool slightly. To make the harissa ketchup, combine the ketchup and harissa in a small bowl. To serve, place the potatoes on a serving platter. Sprinkle the tops with chopped parsley. Serve with the harissa ketchup and lemon wedges. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com/ ▶ FULL EPISODES: https://watch.foodnetwork.com/ ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Meaty Twice-Baked Potatoes | Girl Meets Farm | Food Network https://www.youtube.com/watch?v=6PONxeQXHrw