Do you have potatoes and some cheese? This dish will impress everyone instantly!
Indulge in these incredibly delicious stuffed potatoes, generously filled with a flavorful minced meat mixture and topped with golden, melted cheese. This comforting dish is surprisingly easy to prepare, making it perfect for both novice cooks and seasoned home chefs alike. It's a guaranteed crowd-plepleaser that promises to deliver warmth and satisfaction with every bite.
Prep Time
30 minutes
Cook Time
60 minutes
Total Time
90 minutes
Servings
5-6 servings
Keywords
Why This Recipe Delivers
- This dish is incredibly satisfying and comforting, making it perfect for any meal.
- It's remarkably versatile; the filling can be adapted with your favorite ingredients, ensuring it's always a hit.
- The preparation is straightforward, requiring no special culinary skills, making it accessible for beginners.
- Packed with robust flavors from the seasoned minced meat, creamy cheese, and fresh herbs.
- Utilizes common ingredients you likely already have, minimizing trips to the grocery store.
Ingredients
- 5-6 large potatoes, preferably Russet or baking potatoes
- 30 ml (2 tablespoons) vegetable oil, plus extra for greasing
- 250 g (approximately 0.55 lb) minced meat (beef, pork, or a mixture)
- 1 medium onion (approximately 150 g / 5.3 oz), finely chopped
- 1 medium carrot (approximately 100 g / 3.5 oz), finely grated
- 1 clove garlic (approximately 5 g / 0.18 oz), minced
- 5 g (1 teaspoon) salt, or to taste
- 5 g (1 teaspoon) Italian herbs
- 2 g (1/2 teaspoon) black pepper, or to taste
- 3 g (1 teaspoon) paprika
- 15 g (1/2 bunch) fresh dill, finely chopped
- 2 large boiled eggs, finely diced
- 100 g (approximately 3.5 oz) semi-hard cheese (e.g., Cheddar, Mozzarella), grated
- 15 g (1/2 bunch) spring onion, finely chopped
- 30 ml (2 tablespoons) mayonnaise
- 15 g (1 tablespoon) Parmesan cheese, grated (for topping)
Instructions
- Preheat your oven to 200°C (400°F). Thoroughly wash the potatoes and prick them several times with a fork or knife to allow steam to escape during cooking, preventing them from bursting. Lightly rub each potato with a small amount of vegetable oil and sprinkle with a pinch of salt. Place them directly on the oven rack or on a baking tray lined with parchment paper. Bake for 45-60 minutes, or until they are fork-tender and the skin is crisp. The cooking time will vary depending on the size of your potatoes.
- While the potatoes are baking, prepare the savory minced meat filling. Heat 30 ml (2 tablespoons) of vegetable oil in a large skillet or frying pan over medium heat. Add the chopped onion and grated carrot, sautéing for 5-7 minutes until softened and translucent. Next, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the 250 g of minced meat to the skillet. Break it apart with a spatula and cook until it is no longer pink and is beautifully browned. Drain any excess fat from the pan. Season the meat mixture generously with 5 g (1 teaspoon) of salt, 5 g (1 teaspoon) of Italian herbs, 2 g (1/2 teaspoon) of black pepper, and 3 g (1 teaspoon) of paprika. Stir well to combine all the flavors and cook for an additional 2-3 minutes.
- Once the baked potatoes are cool enough to handle, carefully cut each potato in half lengthwise. Using a spoon, scoop out the soft potato flesh from each half, leaving a sturdy border of about 0.5 cm (0.2 inches) of potato attached to the skin to maintain structural integrity. Place the scooped-out potato flesh into a large mixing bowl.
- To the mixing bowl with the scooped potato flesh, add the cooked minced meat mixture, the finely diced boiled eggs, half of the grated semi-hard cheese (50 g / 1.75 oz), the finely chopped fresh dill, and the finely chopped spring onion. Incorporate the 30 ml (2 tablespoons) of mayonnaise. Mix all the ingredients thoroughly until well combined. The mayonnaise adds a lovely creaminess and binds the filling together beautifully.
- Carefully spoon the prepared filling mixture back into each hollowed-out potato skin, mounding it generously. Arrange the stuffed potato halves on a clean baking tray. Sprinkle the remaining grated semi-hard cheese (50 g / 1.75 oz) over the top of each stuffed potato.
- Return the baking tray with the stuffed potatoes to the preheated oven (or reduce the oven temperature to 180°C/350°F if it was higher for initial potato baking). Bake for another 15-20 minutes, or until the cheese is melted and bubbly and the tops are golden brown.
- Once baked to perfection, remove the stuffed potatoes from the oven. Garnish with a sprinkle of freshly grated Parmesan cheese before serving hot. Serve immediately as a hearty main course or a substantial side dish.
Tools You’ll Need
- Large baking tray
- Parchment paper (optional)
- Large skillet or frying pan
- Mixing bowls
- Sharp knife
- Cutting board
- Spoon for scooping
- Grater
Essential Success Tips
- Choose large, starchy potatoes like Russets for the best results, as they become fluffy inside and hold their shape well when scooped.
- Ensure the potatoes are fully tender after the initial baking; undercooked potatoes will be dense and less enjoyable. Pierce them easily with a fork to check for doneness.
- Do not over-mash the scooped potato flesh; a slightly rustic texture adds to the charm of the dish.
- Before stuffing, taste the minced meat mixture and adjust seasonings as needed to ensure a perfectly balanced flavor profile.
- For an extra crispy topping, you can briefly place the stuffed potatoes under the broiler for 1-2 minutes after the cheese has melted, watching carefully to prevent burning.
Professional Cooking Secrets
- To enhance the depth of flavor in your minced meat, consider adding a splash of red wine or a tablespoon of tomato paste during the sautéing process. This caramelizes and intensifies the umami notes.
- For an even richer and creamier potato interior, lightly mash the scooped potato flesh with a tablespoon of butter or a splash of warm milk before incorporating the other filling ingredients.
- Charring the potato skins slightly during the initial bake adds a subtle smoky note that complements the savory filling beautifully.
Notes
- Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Feel free to experiment with the filling! Consider adding finely diced bell peppers, mushrooms, or even a touch of chili flakes for a different flavor profile.
- For a vegetarian version, substitute the minced meat with sautéed lentils, chickpeas, or a plant-based ground meat alternative.
Frequently Asked Questions
Can I prepare these stuffed potatoes ahead of time?
Yes, you can prepare the potato shells and the minced meat filling a day in advance. Store them separately in the refrigerator. Assemble and bake just before serving for the best taste and texture.
What kind of potatoes are best for stuffing?
Starchy varieties like Russet or Idaho potatoes are ideal as they become wonderfully fluffy when baked and create a perfect vessel for the rich filling.
How can I make this dish spicier?
To add a kick, incorporate a pinch of cayenne pepper or red chili flakes into the minced meat mixture. You could also mix a dash of hot sauce into the mayonnaise before adding it to the filling.
Nutrition Facts (Per Serving)
Calories: Approximately 400-450 per serving. Protein: 25-30g, Fat: 20-25g, Carbohydrates: 30-35g. This is a hearty dish, providing a good source of protein and essential carbohydrates.
Allergy Information
Contains dairy (cheese, mayonnaise) and eggs. Individuals with a potato allergy are rare but should be aware of patatin, the main storage protein in potatoes, which can trigger symptoms. For a dairy-free option, substitute with plant-based cheese and mayonnaise. For an egg-free version, omit the boiled eggs or use an egg substitute in the filling if binding is an issue.
Recipe Video
Please Note:
The recipe in this article is our most up-to-date version. You may notice some differences from the video, as we continuously refine our recipes with improved techniques and ingredient adjustments whenever we discover a better way.
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