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Castle Stuffed Potatoes

1998 Cookoff Winner

10 White Castle hamburgers, no pickles
5 large baking potatoes, baked
1 medium green pepper, finely chopped
1 medium onion, finely chopped
1 tbsp. margarine
8 oz. sour cream
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups cheddar cheese, grated
4 tbsp. chives

Cut baked potatoes in half. Scoop out most of potato and place in a large bowl. Roughly chop and mash potatoes. Add salt, pepper and sour cream. Cut burgers into small pieces and place into bowl. Lightly sauté onions and green peppers and add to potato mixture. Mix well. Put potato/burger mixture into the potato skins. Fill them over the top until all filling is used. This will make 10 potato halves. Sprinkle grated cheese and chives on top. Bake for 35 to 45 minutes at 325° until cheese melts and potatoes are thoroughly warm. Can be used as a meal with tossed salad or soup.

Submitted by Joy Bandemer of Bolingbrook, IL

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