Cheesy Beef Stuffed Potatoes

• Preparation Time: 15 minutes

• Cooking Time: 1 hour (includes baking potatoes)

• Total Time: 1 hour 15 minutes

• Difficulty: Easy

• Servings: 4–6 servings

• Cuisine: American

• Dish Type: Main Course, Comfort Food

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Ingredients

For the Potatoes:

• 4 large russet potatoes (about 10–12 oz each)

• 1 tablespoon olive oil

• Salt and pepper, to taste

For the Beef Filling:

• 1 tablespoon olive oil or butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 pound (450g) ground beef (80–90% lean)

• 1 teaspoon paprika

• 1 teaspoon Italian seasoning or dried oregano

• 1/2 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 2 tablespoons tomato paste

• 1/4 cup beef broth or water

• 1/4 teaspoon red pepper flakes (optional)

• 1/2 cup frozen corn or peas (optional)

For the Cheese Topping:

• 1 1/2 cups shredded cheddar cheese (or mozzarella, pepper jack, or a mix)

• 2 tablespoons chopped fresh parsley or green onions (for garnish)

• Sour cream or Greek yogurt (for serving, optional)

Tools Needed

• Baking sheet

• Skillet

• Sharp knife

• Mixing bowls

• Spoon or potato scooper

• Foil (optional for baking)

• Oven and stovetop

Step-by-Step Instructions

Step 1: Bake the Potatoes

1. Preheat your oven to 400°F (200°C).

2. Scrub the potatoes clean and pat dry.

3. Prick each potato a few times with a fork. Rub them with olive oil and sprinkle lightly with salt.

4. Place on a baking sheet and bake for 50–60 minutes, or until fork-tender.

Shortcut Tip: For quicker prep, microwave the potatoes for 10–12 minutes (flipping halfway), then finish them in the oven for 15 minutes for a crisp skin.

Step 2: Prepare the Beef Filling

While the potatoes are baking, heat 1 tablespoon of oil or butter in a skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until soft and translucent. Add garlic and cook for another 30 seconds.

Add the ground beef and cook until browned, breaking it up with a spoon (about 6–8 minutes). Drain any excess fat if needed.

Stir in the tomato paste, paprika, Italian seasoning, salt, pepper, and optional red pepper flakes. Add the beef broth and frozen corn or peas (if using). Simmer for 5 minutes until the mixture is thick and flavorful. Remove from heat.

Step 3: Hollow Out the Potatoes

Once the potatoes are cool enough to handle, slice each in half lengthwise.

Using a spoon, gently scoop out most of the flesh, leaving about a 1/4-inch thick shell. Transfer the scooped-out potato flesh to a bowl.

Tip: Mash the scooped potato flesh with a little butter, salt, and milk and save for mashed potatoes or use it in the filling!

Step 4: Stuff the Potatoes

Place the hollowed-out potato skins back on the baking sheet. Spoon the beef mixture evenly into each shell.

Top generously with shredded cheese.

Step 5: Final Bake

Return the stuffed potatoes to the oven and bake at 400°F (200°C) for another 10–15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let them rest for a couple of minutes. Garnish with chopped parsley, green onions, or chives. Serve with sour cream if desired.

Serving Suggestions

These Cheesy Beef Stuffed Potatoes can be served as a main dish or hearty side. Here are some ideas:

• Serve with a salad: A fresh green salad or Caesar salad balances the richness of the dish.

• With a veggie side: Roasted broccoli, asparagus, or green beans are excellent choices.

• As a game day snack: Make smaller potatoes or use baby potatoes to serve bite-sized stuffed spuds.

Recipe Variations

• Tex-Mex Style: Use taco seasoning in the beef, add black beans and top with cheddar and jalapeños.

• BBQ Twist: Stir in BBQ sauce instead of tomato paste for a smoky-sweet flavor. Top with pepper jack cheese.

• Vegetarian Version: Substitute ground beef with cooked lentils, mushrooms, or plant-based crumbles.

• Breakfast Stuffed Potatoes: Use breakfast sausage or bacon, scramble in an egg, and top with cheese.

Make-Ahead & Storage

Make Ahead:
You can prepare the beef mixture and bake the potatoes up to 1 day in advance. Store separately in the fridge. When ready to serve, stuff and bake with cheese as directed.

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat in the oven at 375°F (190°C) for 10–15 minutes or in the microwave until heated through.

Freezing:
Wrap stuffed (unbaked) potatoes in foil and freeze for up to 2 months. Thaw overnight and bake as usual, adding a few extra minutes.

Nutritional Information (Per Serving – Based on 4 servings)

Note: Nutritional values are estimates and may vary depending on exact ingredients used.

• Calories: 520 kcal

• Protein: 28g

• Fat: 26g

• Saturated Fat: 11g

• Carbohydrates: 45g

• Fiber: 5g

• Sugar: 4g

• Sodium: 630mg

• Cholesterol: 85mg