Ingredients
1 pound ground beef1/2 cup chopped onion1 large baked potato, peeled and cubed1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (4 ounces) mushroom stems and pieces, drained1 teaspoon dried parsley flakes1/4 teaspoon garlic powder1/8 teaspoon pepperDash hot pepper sauce1 loaf (1 pound) French bread1 cup shredded cheddar cheese
Preparation
In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add the potato, soup, mushrooms, parsley, garlic powder, pepper and hot pepper sauce; cover and simmer for 10 minutes.
Meanwhile, cut the loaf of bread in half lengthwise. Hollow out bottom of loaf, leaving a 3/4-in. shell; set aside. Place the removed bread in a blender; cover and process until crumbled. Add 1 cup of crumbs to beef mixture (save remaining crumbs for another use). Stir in cheese.
Spoon beef mixture into bread shell; replace bread top. Wrap in heavy-duty foil; place on a baking sheet. Bake at 350° for 20 minutes. Let stand for 5 minutes before slicing.
