Ingredients Weight Measure
Baking potatoes, large 12 ea.
Bacon, sliced 1-1/2 lbs.
Butter 4 oz.
White onions, chopped 4 cups
White mushrooms, sliced 4 cups
Red bell peppers, small, diced 2 ea.
Ground beef 5 lbs.
Breadcrumbs 1-1/2 cups
Eggs 3 ea.
Tomato ketchup 1/2 cup
Worcestershire sauce 3 Tbsp.
Salt 3 tsp.
Pepper 2 tsp.
Sour cream 2 cups
Milk 4 oz.
TABASCO® brand Chipotle Pepper Sauce 4 oz.
Green scallions, chopped 1/2 cup
Cheddar cheese, shredded 1/2 cup


  1. Preheat oven to 375°F.
  2. For potatoes, wash and bake them for 25 minutes.
  3. Remove from oven, let cool and cut in half lengthwise.
  4. Scoop half of the potato out with a spoon and set the skins aside. (You can do this up to 4 hours ahead of time as long as you refrigerate the skins.)
  5. For the Salisbury steak mixture, cook 1-1/2 lbs. bacon until crispy and drain. Set aside 12 cooked bacon strips and chop the remaining cooked bacon.
  6. Melt butter in a large skillet over medium heat. Add onions, mushrooms, peppers and garlic (set aside 1 oz. peppers for garnish). Sauté until soft, about 10 minutes.
  7. Drain all remaining liquid and scrape mixture into large bowl and let cool.
  8. Mix in beef, cooked chopped bacon, breadcrumbs, eggs, ketchup and Worcestershire sauce. Season with salt and pepper and ensure that all ingredients are well mixed. (You can make this mixture 1 day ahead of time.)
  9. For the TABASCO® Chipotle Pepper Sauce mix, combine sour cream, milk and TABASCO® Chipotle Pepper Sauce. Season with salt and pepper to taste; then blend with a wire whisk. (This mixture can be prepared up to 2 days in advance.)
  10. Preheat the oven to 375°F. Stuff the parbaked potato skins with 3 oz. Salisbury Steak mixture and bake on sheet pans for 25-30 minutes.
  11. Garnish each with chopped scallions, red bell peppers and shredded cheddar cheese. Top with TABASCO® Chipotle Pepper Sauce mix and 1 strip of bacon.