These Cheesy Beef-Stuffed Potatoes are the ultimate comfort food—crispy-skinned baked potatoes overflowing with a savory, spiced beef filling and topped with a golden crown of melted cheese. Each bite delivers a perfect balance of textures: the creamy potato interior, the rich and juicy beef, and the gooey, bubbling cheese. It’s a dish that feels indulgent yet approachable, ideal for weeknight dinners, casual gatherings, or even a creative twist on game-day snacks.
The beauty of this recipe lies in its versatility. You can prep the components ahead of time, customize the filling with your favorite veggies or spices, and even swap in ground chicken or lentils for a lighter or vegetarian version. Whether served with a crisp salad or a dollop of sour cream, these stuffed potatoes are guaranteed to steal the spotlight.
Ingredients:
- 4 large russet potatoes
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small bell pepper, diced (any color)
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp chili flakes (optional, for heat)
- 2 tbsp tomato paste
- ½ cup beef broth or water
- 1 cup shredded cheddar cheese (or a mix of mozzarella and Monterey Jack)
- 2 tbsp chopped fresh parsley or green onions, for garnish
- (Optional: sour cream, jalapeños, or hot sauce for serving)
Instructions:
- Bake the Potatoes:
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pat dry, and prick each one a few times with a fork. Rub with olive oil and sprinkle with salt. Place directly on the oven rack or a baking sheet and bake for 45–60 minutes, or until the skins are crisp and the insides are fork-tender. - Prepare the Beef Filling:
While the potatoes bake, heat a skillet over medium heat. Add a drizzle of oil and sauté the chopped onion and bell pepper for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds. - Brown the Beef:
Add the ground beef to the skillet. Break it up with a spatula and cook until browned and no longer pink. Drain excess fat if needed. - Season and Simmer:
Stir in the tomato paste, smoked paprika, cumin, oregano, chili flakes, salt, and pepper. Cook for 1–2 minutes to toast the spices. Pour in the broth and simmer for 5–7 minutes until the mixture thickens slightly. Taste and adjust seasoning. - Hollow the Potatoes:
Once the potatoes are cool enough to handle, slice off the top third lengthwise. Carefully scoop out most of the flesh into a bowl, leaving a sturdy shell. Mash the scooped-out potato with a bit of butter, salt, and pepper if desired, and mix it into the beef filling for extra heartiness. - Stuff and Top:
Spoon the beef mixture generously into each potato shell. Top with shredded cheese and return to the oven for 10–15 minutes, or until the cheese is melted and bubbly. - Garnish and Serve:
Sprinkle with chopped parsley or green onions. Serve hot with a dollop of sour cream or your favorite toppings.
Tips & Variations:
- Make it Tex-Mex: Add black beans, corn, and taco seasoning to the beef mixture. Top with salsa and avocado.
- Vegetarian Option: Use lentils or plant-based ground meat instead of beef.
- Mini Version: Use small potatoes for party-friendly stuffed bites.
- Meal Prep Friendly: Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave.
These Cheesy Beef-Stuffed Potatoes are a celebration of comfort and creativity—simple ingredients elevated into something truly crave-worthy. If you’re in the mood, My, we could even turn this into a layered casserole or a fusion-style version with tropical spices and pineapple salsa. Just say the word!