Soft baked potatoes filled with seasoned beef and melted cheese, designed for cold evenings when comfort food really matters.
Prep & Cook Time
Prep: 15 min
Cook: 40 min
Total: 55 min
Ingredients
- 4 large russet potatoes
- 1 lb ground beef
- 1 cup shredded cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried oregano
Instructions
Bake the potatoes until the skins are lightly crisp and the centers are fully tender. Let them cool slightly, then slice them open and gently fluff the inside with a fork to create space for the filling.
Heat the olive oil in a skillet and cook the onion and garlic slowly until soft and fragrant. Add the ground beef, season well, and cook until browned, breaking it into small pieces so it stays evenly textured.
Spoon the hot beef mixture into the opened potatoes, pressing gently so the filling settles naturally without compacting the potato.
Sprinkle the shredded cheese generously over the top and return the potatoes to the oven until the cheese melts completely and becomes bubbly.
Remove from the oven and let the potatoes rest a few minutes before serving, allowing the filling to set slightly.
Nutrition Facts (approx)
Calories: 520
Protein: 32g
Carbs: 38g
Fat: 28g
Quick Facts
• oven baked
• cheesy comfort
• family favorite
• cold-weather filling
• customizable
Tips
- Choose starchy potatoes for a fluffy interior.
- Season the beef generously since potatoes absorb flavor.
- Allow a short rest after baking for better structure.
Variations
Crispier texture comes from removing a small amount of potato flesh, mixing it with the beef, then refilling the skins and baking again. This creates golden edges and added crunch, similar to the technique used in these Beef Chimichangas where texture plays a big role in every bite.
A lighter balance appears when part of the beef is replaced with sautéed mushrooms or peppers, keeping the dish hearty without feeling heavy. This flavor-forward approach aligns with the veggie-packed profile of these Stuffed Bell Peppers where beef and vegetables blend seamlessly.
Extra indulgence shows up with a second layer of cheese added just before the final bake, creating a deeply melted, slightly browned top.