Cheesy Beef Stuffed Potatoes are a comforting, all-in-one meal that combines fluffy baked potatoes with a savory filling of seasoned ground beef, sautéed vegetables, and gooey melted cheese. The potatoes are baked until tender, then hollowed out and filled with a flavorful beef mixture before being topped with cheese and baked again until bubbly. This dish is endlessly customizable and makes a great use of pantry staples. It’s hearty, satisfying, and perfect for feeding a hungry crowd.
Ingredients
- 4 large russet potatoes
- 1 lb (450g) ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2–3 tomatoes, diced (or 1 cup canned diced tomatoes)
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 tablespoons chopped fresh parsley
- Optional toppings: sour cream, green onions, hot sauce
Instructions:
1. Bake the Potatoes
- Preheat your oven to 400°F (200°C).
- Wash and scrub the potatoes thoroughly. Poke each one several times with a fork.
- Place them directly on the oven rack or on a baking sheet and bake for 45–60 minutes, or until tender when pierced with a fork.
- Remove from the oven and let cool slightly.
2. Prepare the Beef Filling
- While the potatoes are baking, heat olive oil in a large skillet over medium heat.
- Add the chopped onion and garlic. Sauté for 3–4 minutes, until fragrant and translucent.
- Add the ground beef and cook until browned, breaking it up with a spoon.
- Stir in the diced bell pepper and tomatoes. Season with paprika, salt, and pepper.
- Cook for another 5–7 minutes, until the vegetables are soft and the mixture is thick and flavorful.
- Remove from heat and stir in half of the chopped parsley.
3. Hollow and Mash the Potatoes
- Once the potatoes are cool enough to handle, slice off the top third of each potato.
- Carefully scoop out the insides into a bowl, leaving a ¼-inch shell.
- Mash the scooped-out potato with butter, salt, and pepper. Mix in a spoonful of the beef mixture for extra flavor.
4. Stuff the Potatoes
- Spoon the mashed potato mixture back into the shells to create a base layer.
- Top with the beef and vegetable mixture, pressing it in gently.
- Sprinkle shredded cheese generously over the top of each stuffed potato.
5. Bake Again
- Return the stuffed potatoes to the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.
- For a golden top, broil for the last 2–3 minutes, watching closely.
6. Garnish and Serve
- Remove from the oven and sprinkle with the remaining parsley.
- Serve hot with optional toppings like sour cream, green onions, or hot sauce.
Tips & Variations:
- Make it vegetarian: Use lentils or plant-based ground meat instead of beef.
- Add spice: Mix in chopped jalapeños or a dash of cayenne pepper.
- Use different cheeses: Try pepper jack for heat or smoked gouda for depth.
- Meal prep: Bake and stuff the potatoes ahead of time, then reheat and melt the cheese before serving.
Why You’ll Love This Recipe:
- A complete meal in one delicious package
- Comforting, cheesy, and packed with flavor
- Easy to customize with what you have on hand
- Great for leftovers and meal prep
- Kid-friendly and freezer-friendly
Would you like a version with BBQ beef or a Tex-Mex twist with black beans and corn?