Cheddar Cheeseburger Boats

• Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • Meanwhile, in a small bowl, combine mayonnaise, ketchup, one packet of mustard, and 1 tsp Fry Seasoning (two packets of mustard and 2 tsp Fry Seasoning for 8 servings). (You’ll use remaining mustard and Fry Seasoning later.) Set aside until ready to serve.

• Heat a drizzle of oil in a large pan (large pot for 8 servings) over medium-high heat. Add beef* and onions; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. • Carefully drain any excess fat from pan.

• Remove pan from heat; stir in stock concentrates, Worcestershire sauce, cream cheese, remaining Fry Seasoning, remaining mustard, and 1⁄3 cup water (2⁄3 cup for 8 servings). • Return pan to medium-high heat; cook, stirring occasionally, until mixture is combined and creamy, 1-3 minutes. • Turn off heat; stir in one-quarter of the cheddar until melted and combined.

• Halve baguettes. Using your fingers, gently hollow out baguettes, being careful not to puncture the crusts. TIP: Save insides of baguettes for another use, like homemade breadcrumbs.

• Evenly fill hollowed baguette halves with beef mixture. Place cheeseburger boats on a second baking sheet (they should be touching; this will help them stay upright!). TIP: For easier cleanup, line baking sheet with foil. • Sprinkle remaining cheddar over tops of boats; bake on middle rack until baguettes are lightly toasted and cheese melts, 6-8 minutes.