Cheesy Beef Stuffed Potatoes

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Description:
Cheesy Beef Stuffed Potatoes are a hearty, satisfying dish featuring baked potatoes loaded with seasoned ground beef, melted cheese, and flavorful toppings. Perfect for weeknight dinners, game-day meals, or casual gatherings, these stuffed potatoes are a comfort food favorite with endless customization options.

Origin:
This recipe draws from classic American comfort food traditions, where baked potatoes are used as a base for robust fillings. Popular in diners and family kitchens across the U.S., stuffed potatoes became a customizable meal idea in the 20th century and are now loved worldwide for their simplicity and heartiness.

Ingredients Quantity:

  • 4 large russet potatoes
  • 1 pound (450g) ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin (optional for a smoky flavor)
  • 1/2 cup tomato sauce or salsa
  • 1 cup shredded cheddar cheese
  • 2 tablespoons sour cream (for topping)
  • 2 tablespoons chopped green onions or chives (for garnish)
  • 1 tablespoon olive oil (for cooking)

Ingredients Optional:

  • 1/2 cup cooked bacon bits (for extra flavor)
  • 1/2 cup chopped bell pepper or jalapeño (for crunch or heat)
  • 1/2 cup corn or black beans (for a Tex-Mex twist)
  • 1/2 teaspoon chili powder (for spice)
  • 1/4 cup cream cheese (to mix with the potato flesh for creaminess)

Instruction:

  1. Preheat your oven to 400°F (200°C). Scrub the potatoes and pierce each several times with a fork. Bake directly on the oven rack for 50–60 minutes, until soft.
  2. While the potatoes are baking, heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft, about 3–4 minutes. Add garlic and cook another 30 seconds.
  3. Add ground beef and cook until browned. Drain excess fat if needed. Season with salt, pepper, paprika, and cumin. Stir in tomato sauce or salsa and simmer for 3–5 minutes.
  4. Once potatoes are baked, remove from oven and let cool slightly. Slice them lengthwise and scoop out most of the flesh, leaving a thin layer inside the skin.
  5. Mix some of the scooped potato flesh with a little cheese and return it to the bottom of the potato shell if desired. Spoon the beef mixture into the potatoes.
  6. Top with shredded cheddar cheese and return to the oven for 10 minutes, or until cheese is melted and bubbly.
  7. Remove from oven and top with sour cream and chopped green onions or your favorite garnishes. Serve hot.

Tips for Success:

  • Use russet potatoes for the best texture—they’re starchy and hold up well to stuffing.
  • Don’t over-scoop the potato flesh; leave a layer to support the filling.
  • Mix the potato flesh with cheese, butter, or sour cream to make a richer filling.
  • Pre-cook the beef mixture ahead of time to save prep on busy nights.
  • For crispier skins, brush with olive oil before baking.

Recommendation:
Side Dishes:

  • Mixed greens or Caesar salad
  • Roasted vegetables
  • Garlic bread or dinner rolls

Variations:

  • Tex-Mex: Add taco seasoning and top with avocado or jalapeños.
  • BBQ: Use BBQ sauce instead of tomato sauce and top with coleslaw.
  • Vegetarian: Replace beef with sautéed mushrooms and black beans.

Nutrition (per stuffed potato, approx.):

  • Calories: ~450–500 kcal
  • Protein: 25g
  • Carbohydrates: 35g
  • Fat: 25g
  • Saturated Fat: 12g
  • Fiber: 4g
  • Sugar: 3g
  • Sodium: 600mg
  • Cholesterol: 70mg

Let me know if you’d like a version for air fryer, meal prep, or low-carb alternatives like using sweet potatoes or cauliflower!

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