Ground Beef Stuffed Potatoes
Baked potatoes hollowed and refilled with seasoned beef mince, onion and cheese, then baked again until crisp. Four servings in 75 minutes.
Ground Beef Stuffed Potatoes: Step by Step
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Heat the oven to 200°C / 390°F (180°C / 355°F fan). Prick the potatoes, rub with the oil and bake directly on the shelf for 1 hour until the skin is crisp and the middle is soft.
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Meanwhile, brown the mince in a pan for 8 minutes, add the onion and cook for 4 minutes more. Stir in the garlic powder, paprika and salt.
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Cut each potato in half lengthways. Scoop out the middle, leaving a 1 cm wall, and mix the scooped potato into the mince.
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Fill the shells, top with the cheese and bake for 15 minutes until the cheese is golden. Scatter with the spring onions.
Keep an Eye on These
- Bake the potatoes on the oven shelf, not wrapped in foil, for crisp skins.
- If the shells tear, patch them with a little of the filling and press the cheese over the top.
- Cool the potatoes for 10 minutes before scooping so you can handle them.
Swaps and Variations
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
The Short Version
A dish for a table of four that uses the oven for two jobs. The potatoes bake while you cook the filling, and the second bake takes only 15 minutes.
Choose large floury potatoes, such as Maris Piper or russet. Waxy ones do not fluff and the shells go dense.
Prick the skins and bake them straight on the oven shelf for 1 hour. The skin should be dry and crisp; a foil wrapper steams them and the skins go leathery.
Leave a 1 cm wall of potato when you scoop. Thinner than that and the shell collapses when it is filled. Mix the scooped potato into the mince filling. It makes the portions go further and holds the cheese in place. The shells can be baked a day ahead and filled when needed, which makes the last stage very quick. A pinch of salt inside each shell before filling gives the potato its own seasoning rather than relying on the meat.
What to Serve It With
Green salad · Soured cream · Steamed broccoli · Coleslaw
Storing Leftovers
Keeps in the fridge for up to 3 days. Reheat at 180°C for 20 minutes. Filled potatoes freeze for up to 2 months before the second bake.
Common Questions
How long does Ground Beef Stuffed Potatoes take to make?
About 1 hour 15 minutes in total — 15 minutes of preparation and 1 hour of cooking. The recipe serves 4.
What are the key tips for making Ground Beef Stuffed Potatoes?
Bake the potatoes on the oven shelf, not wrapped in foil, for crisp skins. If the shells tear, patch them with a little of the filling and press the cheese over the top. Cool the potatoes for 10 minutes before scooping so you can handle them.
What should I serve with Ground Beef Stuffed Potatoes?
Green salad; Soured cream; Steamed broccoli; Coleslaw.
Can Ground Beef Stuffed Potatoes be made ahead or frozen?
Keeps in the fridge for up to 3 days. Reheat at 180°C for 20 minutes. Filled potatoes freeze for up to 2 months before the second bake.
Is Ground Beef Stuffed Potatoes suitable for a special diet?
This recipe is gluten-free, high-protein and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Ground Beef Stuffed Potatoes?
About 613 kcal per serving, with 33 g protein, 55 g carbohydrate and 29 g fat. The figures are calculated from the ingredient list and are an estimate.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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