Swedish Meatballs Baked Potatoes - Rachael Ray Every Day

    Swedish Meatballs Baked Potatoes

    Piled so high you can barely see the spud, stuffed baked potatoes are the ultimate comfort food—no matter what comforts you.
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    swedish meatballs baked potato
    • 4Servings

    Ingredients

    Potatoes

    • Four 6- to 8-oz. potatoes
    • Olive oil

    Topping

    • 1/4 cup dried breadcrumbs
    • 3/4 tsp. ground allspice
    • 1/4 tsp. ground nutmeg
    • 2 cups plus 2 tbsp. beef stock
    • 1 lb. ground pork
    • 1 egg
    • 3 tbsp. butter
    • 1 tbsp. olive oil
    • 1/4 cup flour
    • 1/4 cup sour cream
    • 1/3 cup lingonberry preserves, red currant jelly or cranberry jam

    Preparation

    Potatoes: Pierce four 6- to 8-oz. potatoes all over with a fork. Place on a baking sheet, rub with olive oil and season. Bake at 425° until tender when pierced with a fork, 50 to 60 minutes. Split the top of each potato, being careful not to cut all the way through. With a fork, fluff potatoes until flesh is airy; season.

    Topping: In a bowl, mix the breadcrumbs and spices; stir in 2 tbsp. stock. Mix in the pork and egg; season generously. Form into 1-inch meatballs (about 1 tbsp. each). In a large skillet, heat 1 tbsp. butter and the oil over medium-high. Add the meatballs and cook until browned on all sides and cooked through, about 8 minutes; transfer to a plate. In the same skillet, melt the remaining 2 tbsp. butter. Whisk in the flour; cook, stirring often, until golden, 2 to 3 minutes. Add the remaining 2 cups stock; simmer until thickened, stirring often, 2 to 3 minutes. Stir in the sour cream. Top fluffed and seasoned potatoes with the gravy, meatballs and preserves.

    As seen on Rachael Ray Every Day's March 2017 cover:

    March 2017 cover