Twice Baked Idaho® Potato Graves


  • 4 Idaho® russet potatoes, scrubbed
  • 1 pound lean ground beef
  • 3 cloves garlic, minced
  • 1 teaspoon salt, divided, plus extra to season the potato shells
  • ½ teaspoon black pepper, divided, plus extra to season the potato shells
  • 2 tablespoons butter, at room temperature
  • ¾ cup cream of mushroom soup
  • ¼ cup milk
  • 8 oval shaped crackers
  • 3-4 string cheese, at room temperature
  • ketchup
  • chives
  • green beans for garnish, optional


  1. Pierce the potatoes with a fork or paring knife and microwave them until cooked through and soft. Set aside to cool.
  2. In a large skillet over medium/high heat deeply brown the ground beef. Season with ½ teaspoon salt and ¼ teaspoon pepper. Add the garlic and cook for an additional 1-2 minutes. Remove from the heat and cool slightly.
  3. Cut the cooled potatoes lengthwise and use a spoon to scoop out the center of each potato leaving a ½” shell. Place the scooped out potatoes in a large bowl and place the potato shells on a baking sheet. Season the potato shells with a sprinkling of salt and pepper.
  4. Mash the potatoes in the bowl and season with ½ teaspoon salt, ¼ teaspoon pepper and the softened butter.
  5. In a medium size bowl, blend the cream of mushroom soup and the milk. Heat the soup mixture in a microwave until warm but not boiling. Add the soup mixture into the bowl with the potatoes and mash until it’s a spreadable consistency and the butter has melted.
  6. Divide the mashed potato mixture evenly between the prepared potato shells and spread the mashed mixture out to the edge of each shell.
  7. Top the prepared potatoes with the cooled ground beef. Wrap 5-6 chives around the base of an oval cracker and insert the chive end into the potato grave. Trim and arrange the chives to your liking to resemble grass.
  8. Use a paring knife to cut and trim the room temperature string cheese to resemble bones. Place a dollop of ketchup in a few locations on top of the ground beef and top the ketchup with the string cheese bones.
  9. Once fully assembled, warm the potato graves in a low 275° F oven for 10-15 minutes.
  10. Serve with green beans if desired.
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Yield: 8 Servings

Renee Goerger
Food Blogger
Kudos Kitchen by Renee

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