Cheesy Beef Stuffed Potatoes are the ultimate comfort food—crispy baked potato shells filled with a savory blend of seasoned ground beef, creamy mashed potato, and gooey melted cheese. Each bite delivers a satisfying mix of textures: the crunch of the skin, the softness of the filling, and the richness of the cheese. Whether you’re hosting a cozy dinner or prepping for a hearty lunch, this dish is a crowd-pleaser that’s easy to customize and even easier to love.
Ingredients (Serves 4–6):
- 6 medium baking potatoes (russet or Yukon gold)
- 1 lb ground beef
- 2 tbsp chopped onion
- ⅓ cup sour cream
- 1 can (4 oz) chopped green chiles (optional for a kick)
- 3 tbsp butter
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp chili powder
- ¾ cup shredded cheddar cheese
- Chopped chives or parsley (for garnish)
- Olive oil (optional, for crispy skins)
Instructions:
Step 1: Bake the Potatoes
Preheat your oven to 375°F (190°C). Scrub the potatoes clean and pierce each one several times with a fork. Rub with olive oil and sprinkle with salt for extra crispy skins. Place directly on the oven rack and bake for 60–75 minutes, or until tender when pierced. Let them cool slightly before handling.
Step 2: Cook the Beef Filling
While the potatoes bake, heat a skillet over medium heat. Add ground beef and chopped onion, cooking until the beef is browned and no longer pink—about 6–8 minutes. Break the meat into crumbles as it cooks. Drain excess fat and set aside.
Step 3: Prepare the Potato Filling
Once the potatoes are cool enough to handle, slice off the top of each and carefully scoop out the insides, leaving a thin shell. Place the scooped-out potato flesh in a large bowl. Add sour cream, green chiles, butter, Worcestershire sauce, salt, garlic powder, and chili powder. Mash until smooth and creamy.
Step 4: Combine & Stuff
Stir the cooked beef mixture into the mashed potato filling until well combined. Spoon the mixture back into the potato shells, mounding it slightly. Place the stuffed potatoes on a baking sheet.
Step 5: Add Cheese & Bake Again
Sprinkle shredded cheddar cheese generously over each stuffed potato. Return to the oven and bake at 350°F (175°C) for 10–15 minutes, or until the cheese is melted and bubbly. For a golden top, broil for 1–2 minutes at the end—watch closely to avoid burning.
Step 6: Garnish & Serve
Remove from the oven and garnish with chopped chives or parsley. Serve hot with a dollop of sour cream or your favorite dipping sauce.
Tips & Variations:
- Tex-Mex Twist: Add taco seasoning to the beef and top with salsa and jalapeños.
- Vegetarian Version: Swap ground beef for sautéed mushrooms or plant-based crumbles.
- Extra Veggies: Mix in spinach, corn, or bell peppers for added nutrition.
- Cheese Swap: Try Monterey Jack, pepper jack, or mozzarella for different flavor profiles.
- Make Ahead: Prepare and stuff the potatoes in advance, then bake when ready to serve.
Serving Suggestions:
Pair with a crisp green salad, roasted vegetables, or a bowl of tomato soup. These stuffed potatoes are hearty enough to stand alone but shine even brighter with a fresh side.
Storage & Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain texture. You can also freeze them—wrap tightly and thaw before reheating.
This dish is rustic, rich, and ridiculously satisfying. Want to try a tropical dessert next or maybe a sugar-free twist on a classic? I’ve got plenty more where this came from!