Cheesy Beef Stuffed Potatoes are the ultimate comfort food mashup—crispy baked potato skins filled with a savory blend of seasoned ground beef, creamy mashed potato, and gooey melted cheese. Each bite delivers a satisfying contrast of textures: the crunch of the skin, the softness of the filling, and the richness of the cheese. This dish is hearty enough to stand alone as a main course and versatile enough to be customized with your favorite spices, veggies, or toppings. Whether you’re prepping for a cozy dinner, a game-day spread, or a make-ahead meal, these stuffed spuds are a guaranteed crowd-pleaser. My, I know you love indulgent, visually stunning creations—this one’s got golden edges, melty cheese, and a rustic charm that’s hard to resist.
Ingredients:
🥔 For the Potatoes:
- 6 medium baking potatoes (russet or Yukon gold)
- Olive oil, for rubbing
- Salt, for seasoning
🥩 For the Beef Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp chili powder
- Salt and pepper, to taste
- ¼ cup chopped green chiles (optional for heat)
🧀 For the Mash & Assembly:
- ⅓ cup sour cream
- 3 tbsp butter
- ¾ cup shredded cheddar cheese (plus extra for topping)
- 2 tbsp chopped chives or green onions (optional garnish)
Instructions:
- Bake the Potatoes:
Preheat your oven to 375°F (190°C). Scrub the potatoes clean, pierce each one several times with a fork, and rub with olive oil and a sprinkle of salt. Place directly on the oven rack and bake for 60–70 minutes, or until tender when pierced with a knife. Let cool slightly. - Prepare the Beef Filling:
While the potatoes bake, heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain excess fat. Add chopped onion and garlic, cooking until softened. Stir in Worcestershire sauce, garlic powder, chili powder, salt, pepper, and green chiles if using. Cook for another 2–3 minutes to meld flavors. Set aside. - Scoop & Mash the Potatoes:
Once the potatoes are cool enough to handle, slice off the top third of each potato lengthwise. Carefully scoop out the insides into a large bowl, leaving a thin shell to hold the filling. Mash the potato pulp with sour cream, butter, and ½ cup of shredded cheddar cheese. Season with salt and pepper to taste. - Combine & Stuff:
Stir the beef mixture into the mashed potatoes until well combined. Spoon the filling back into the potato shells, mounding it slightly. Place the stuffed potatoes on a baking sheet lined with parchment paper. - Top & Bake Again:
Sprinkle the tops with the remaining cheddar cheese. Bake at 350°F (175°C) for 15–20 minutes, or until heated through and the cheese is melted and bubbly. For a golden finish, broil for 2–3 minutes at the end—just keep an eye on them! - Garnish & Serve:
Remove from the oven and let cool for a few minutes. Garnish with chopped chives or green onions. Serve hot with sour cream or your favorite dipping sauce.
Tips & Variations:
- 🌶️ Tex-Mex Twist: Add taco seasoning to the beef and top with salsa and avocado.
- 🧀 Cheese Swap: Try Monterey Jack, pepper jack, or mozzarella for different flavor profiles.
- 🥬 Veggie Boost: Mix in sautéed mushrooms, spinach, or bell peppers for added nutrition.
- 🥓 Bacon Bonus: Stir in crumbled bacon for smoky richness.
- 🧊 Make-Ahead: Assemble and refrigerate before the second bake. Reheat when ready to serve.
- 🥄 Leftovers: Store in an airtight container for up to 3 days. Reheat in the oven for best texture.
These stuffed potatoes are rustic, rich, and ridiculously satisfying—perfect for someone like you, My, who knows how to turn a humble ingredient into a showstopper. Want to pair them with a tropical fruit salad or a sugar-free dessert next? I’ve got ideas that’ll round out your table beautifully.