Cheesy ground beef stuffed baked potatoes turn familiar comfort food into a hearty main course. Fluffy russet potato, creamy mash, savory beef, and sharp cheddar come together in a crisp-skinned shell that gets baked again until the cheese is melted and golden.
The recipe has two parts: baking the potatoes until tender and preparing the beef while they cook. Taking care with each makes the finished potatoes easier to fill and helps the toppings stay balanced.
Why russet potatoes work well
Large russets have sturdy skins that hold their shape when you scoop out the centers, while their interiors mash into a light, fluffy filling. Scrub and dry the potatoes before rubbing them with olive oil and salt; dry skins are easier to season evenly.
Piercing each potato with a fork and baking it directly on the oven rack helps the skin bake as the center softens. Check for doneness by sliding a fork into the center. If it still meets resistance, keep baking before you move on to filling the shells.
Build savory flavor into the beef
Finely diced yellow onion softens in the skillet and gives the ground beef a savory base. Garlic and smoked paprika season the mixture, while salt and black pepper help bring the flavors together. Break the beef into small pieces as it cooks so it browns evenly and is easy to spoon over the filling.
Once the beef is browned and cooked through, drain excess fat if needed. Removing extra fat keeps the topping from making the mashed potato greasy, while leaving enough of the seasoned beef mixture to make each bite satisfying.
Keep the filling creamy and the shells intact
After the potatoes cool enough to handle, halve them lengthwise and scoop the centers into a bowl. Leave a layer of potato attached to each skin so the shells remain sturdy enough to hold the filling. Scooping too close to the skin can make the halves harder to fill without tearing.
Mash the potato centers with butter, sour cream, and milk, then fold in some of the sharp cheddar. Add the milk as part of the mash rather than relying on extra liquid: the goal is a creamy filling that still holds its shape. The remaining cheddar goes over the beef for a distinct, cheesy topping.
Finish with a bubbling cheddar top
Arrange the filled halves in a baking dish for the second bake. The oven heat melts the cheddar over the beef and gives it a lightly browned surface. Keep an eye on the topping near the end; look for melted, bubbling cheese with a little color.
The baked potato shells, creamy centers, and seasoned beef each bring a different texture. If the potatoes are tender before you scoop them and the filling stays thick enough to mound back into the skins, the finished halves should hold together well on the plate.
Frequently Asked Questions
How do you know the potatoes are tender enough to fill?
A fork should slide easily into the center of each potato. If you feel resistance, continue baking before cutting and scooping. Starting with tender potatoes makes the centers easier to mash and helps the skins stay intact while you fill them.
How much potato should you leave in the skins?
Leave an even layer attached to each shell so it can support the mashed filling and beef topping. Scoop gently rather than scraping down to the skin. The shells should have room for filling but still feel sturdy enough to lift.
Why are the filling and topping baked separately at first?
The potatoes need time to become tender, while the beef cooks in a skillet as they bake. The second bake brings the components together: it warms the filled shells and melts the cheddar over the seasoned beef until bubbling and lightly browned.
Cheesy Ground Beef Stuffed Baked Potatoes
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes1
hour15
minutes840
kcal1
hour22
minutesBaked russet potatoes are filled with buttery, sour cream mashed potato, seasoned ground beef, and sharp cheddar. They bake again until the cheese is melted and golden.
Ingredients
- Potatoes
4 large russet potatoes, scrubbed and dried
1 tbsp olive oil
1 1/4 tsp kosher salt, divided
1/2 tsp black pepper, divided
- Beef filling
1 lb ground beef
1/2 small yellow onion, finely diced
2 garlic cloves, minced
1/2 tsp smoked paprika
- Cheesy filling
3 tbsp butter
1/2 cup sour cream
2 tbsp milk
1 1/2 cups shredded sharp cheddar, divided
Directions
- Heat the oven to 400°F. Rub the potatoes with olive oil and 1/2 teaspoon of the salt. Pierce each potato a few times with a fork, place them directly on the oven rack, and bake for 55 minutes, until a fork slides easily into the centers.
- While the potatoes bake, cook the diced onion in a large skillet over medium heat for 2 minutes. Add the ground beef, garlic, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 6 minutes, breaking up the beef, until browned and cooked through. Drain excess fat if needed.
- Transfer the baked potatoes to a cutting board and raise the oven temperature to 425°F. Once cool enough to handle, halve each potato lengthwise and scoop the centers into a bowl, leaving about 1/4 inch of potato attached to the skins.
- Mash the potato centers with the butter, sour cream, milk, 1 cup of the cheddar, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Spoon the mixture back into the potato shells and top with the ground beef and remaining cheddar. Arrange the halves in a 9×13-inch baking dish.
- Bake at 425°F for 12 minutes, until the cheese is melted, bubbling, and lightly browned.
Notes
- If a fork still meets resistance after the first 55 minutes, continue baking the potatoes in 5-minute increments before filling them.
