Beef Stuffed Potatoes

These hearty beef stuffed potatoes transform ordinary baked potatoes into an extraordinary meal that requires just 20 minutes to prep. Hollowed-out potato skins are filled with a flavorful mixture of seasoned ground beef, sour cream and green chiles. Then they’re topped with a layer of melty cheddar cheese.

With crispy skin and creamy filling, these twice-baked potatoes are a versatile dish that can be customized to suit any taste preference—adding taco seasoning gives this recipe a Tex-Mex twist and the use of plant-based crumbles keeps your meal meat-free.

Ingredients for Beef Stuffed Potatoes

• Baking potatoes: Medium-sized potatoes like russets work best for this recipe. Their sturdy skins hold up well during the stuffing and baking process.
• Ground beef: The star protein of the dish, ground beef adds heartiness and flavor to the dish. Use lean ground beef for a lighter version.
• Onion: Chopped onion (use yellow or white) adds aromatic flavor to the beef mixture.
• Sour cream: Sour cream adds creaminess and a distinct tangy flavor to the mashed potato filling.
• Green chiles: A can of chopped green chiles adds a mild kick to the meat and potato stuffing.
• Butter: Softened butter adds richness to the mashed potatoes.
• Worcestershire sauce: A key ingredient in this recipe, Worcestershire sauce imparts depth and umami to the potato filling.
• Seasonings: Salt, garlic powder and chili powder create a well-balanced flavor profile for the filling.
• Cheddar cheese: Shredded cheddar melts on top of the baked potatoes and adds a gooey, cheesy finish. Use sharp cheddar for the best flavor to these beef stuffed potatoes.
• Chives (optional): Chopped chives are an optional garnish providing a fresh, oniony flavor in every bite. Here are the main differences between chives, scallions and green onions.

Directions

Step 1: Bake the potatoes

Preheat the oven to 375°F. Pierce the potatoes with a fork and bake directly on the oven rack for an hour or until tender when pierced with a fork. Let them cool.

Editor’s Tip: For crispier skins, rub the potatoes with a little olive oil and sprinkle with salt before baking.

Step 2: Cook the beef

In a large skillet, brown the ground beef and onion over medium heat. Cook for six to eight minutes until the beef is no longer pink, breaking the meat into crumbles as it cooks. Drain any excess fat from the pan.

Step 3: Prepare the potato filling

Cut a thin slice off the top of each potato and carefully scoop out the insides, leaving a thin shell. Place the potato filling in a bowl and mash it with sour cream, green chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder until well combined.

Step 4: Combine beef and potato mixture

Stir the cooked ground beef mixture into the seasoned potato filling until evenly distributed.

Step 5: Stuff the potatoes

Stuff each potato shell with the beef and potato filling. Place the filled potatoes on an ungreased baking sheet. Sprinkle the tops with shredded cheddar cheese.

Step 6: Bake the stuffed potatoes

Bake the stuffed potatoes for 10 to 15 minutes or until the cheese is melted and the filling is heated through. If desired, serve with a dollop of sour cream and sprinkle with chopped chives.

Editor’s Tip: Broil them for an additional minute at the end of baking time, watching carefully to prevent burning for a golden brown top to these beef stuffed potatoes.

Beef Stuffed Potatoes Variations

• Give it a Tex-Mex style makeover: Add taco seasoning and chopped jalapenos to the ground beef and top the baked potatoes with salsa, guacamole and sour cream.
• Add more veggies: Mix in some sauteed mushrooms, spinach or chopped bell peppers for added nutrition and flavor to these ground beef stuffed potatoes.
• Try different cheeses: For a cheesy flavor twist, swap out cheddar for Monterey Jack, pepper jack or even blue cheese.
• Add some bacon: Mix crumbled bacon into the potato filling and top the baked potatoes with bacon bits.
• Turn it vegetarian-friendly: To keep things meat-free, swap the ground beef with a plant-based meat alternative or sauteed mushrooms and bell peppers.

How to Store Beef Stuffed Potatoes

Allow the leftover beef stuffed potatoes to cool completely and then wrap each potato individually in plastic wrap or aluminum foil. Store them in an airtight container in the refrigerator for up to four days.

Can you freeze beef stuffed potatoes?

Yes, you can freeze beef stuffed potatoes. Wrap the cooled stuffed potatoes tightly in plastic wrap, then in aluminum foil. Place in a freezer-safe bag and freeze for up to three months. To reheat, thaw in the fridge overnight and bake at 350°F until heated through.

Beef Stuffed Potatoes Tips

What’s the best type of potato for beef stuffed potatoes?

A starchy and large variety of potato like russet potatoes work best for this recipe as their sturdy skins hold up well to twice-baking and their fluffy texture mashes smoothly with the other ingredients. Use sweet potatoes for a sweeter version of these ground beef stuffed potatoes. Not only are these nutrient-dense spuds a good source of beta-carotene but they’re also great carb for people with diabetes.

What side dishes pair well with beef stuffed potatoes?

These beef stuffed potatoes pair well with a simple green salad, platter of roasted root vegetables or maple-glazed green beans. Keep things light and serve it with a bowl of minestrone soup. They’re also a great addition to your game day potluck spread.

What’s the best way to scoop out the potato flesh without breaking the skin?

To scoop out the potato flesh when making this beef stuffed potatoes recipe, let the baked potatoes cool for about 10 minutes. Use a small spoon or a melon baller to gently scoop out the inside, leaving about a 1/4-inch thick shell to maintain the potato’s structure.

How do you get extra-crispy potato skins when making beef stuffed potatoes?

For extra crispy potato skins, rub the outside of the potatoes with olive oil before the initial baking step. After scooping out the filling, brush the insides of the potato shells with melted butter and return them to the oven for an additional five minutes before stuffing. This creates a deliciously crispy exterior that contrasts nicely with the creamy ground beef and potato filling.