Of course! “Stuffed Baked Potatoes with Meat and Cheese” is a classic, hearty meal that’s incredibly versatile and always satisfying.
Here is a comprehensive guide and recipe for creating the ultimate loaded stuffed baked potatoes. We’ll use a savory ground beef mixture, but I’ll include alternatives for other meats.
The Ultimate Stuffed Baked Potatoes with Meat and Cheese
This recipe breaks down into three key phases: The Perfect Baked Potato, The Flavorful Meat Filling, and The Cheesy Assembly.
Ingredients
For the Baked Potatoes:
· 4 large russet potatoes (about 8-10 oz each)
· 1 tablespoon olive oil
· 1 teaspoon kosher salt
For the Meat Filling:
· 1 tablespoon olive oil
· 1 lb ground beef (90/10 lean is ideal, see alternatives below)
· 1 small yellow onion, finely diced
· 2 cloves garlic, minced
· 1 teaspoon paprika
· ½ teaspoon dried oregano or thyme
· Salt and freshly ground black pepper, to taste
· 1 tablespoon all-purpose flour (optional, for thickening)
· ¼ cup beef broth or water
· 1 tablespoon Worcestershire sauce
For the Cheese & Toppings:
· 1 ½ cups shredded cheddar cheese, divided
· ½ cup sour cream
· 4 tablespoons unsalted butter
· ¼ cup chopped fresh chives or green onions
· 4 slices cooked, crumbled bacon (optional, but highly recommended!)
· Additional toppings: salsa, jalapeños, hot sauce.
Instructions
Part 1: The Perfect Baked Potato
The secret to a great stuffed potato is a perfectly fluffy interior and a crisp skin.
- Preheat and Prep: Preheat your oven to 400°F (200°C). Scrub the potatoes clean under running water and pat them completely dry with a towel.
- Prick and Season: Use a fork to prick each potato 8-10 times all over. This allows steam to escape and prevents them from bursting. Rub the outside of each potato with the olive oil and sprinkle generously with kosher salt.
- Bake: Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips. Bake for 45-60 minutes, or until the skins are crisp and the inside is easily pierced with a fork.
- Cool Slightly: Remove from the oven and let them cool just enough to handle, about 10-15 minutes. Leave the oven on.
Part 2: The Savory Meat Filling
While the potatoes are baking, prepare the filling.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for one more minute until fragrant.
- Brown the Meat: Add the ground beef to the skillet, breaking it up with a spoon. Cook until no longer pink. Drain off any excess grease.
- Season and Simmer: Stir in the paprika, oregano, salt, and pepper. Sprinkle the flour over the meat (this will help thicken the juices) and cook for 1 minute, stirring constantly.
- Create a Sauce: Pour in the beef broth and Worcestershire sauce. Bring to a simmer and cook for 2-3 minutes, until the mixture thickens slightly. Remove from heat.
Part 3: Assembling the Masterpiece
- Hollow the Potatoes: Slice each baked potato in half lengthwise. Use a spoon to carefully scoop out the fluffy interior into a medium bowl, leaving a ¼-inch thick shell around the skin so it holds its shape.
- Create the Potato Mixture: To the bowl with the scooped-out potato, add the sour cream, butter, and 1 cup of the shredded cheddar cheese. Mash and mix everything together until well combined. Season with salt and pepper to taste.
- Combine with Meat: Gently fold the savory meat filling into the potato-cheese mixture.
- Stuff and Top: Spoon the filling mixture back into the potato shells, dividing it evenly. Mound it up high! Top each potato half with the remaining ½ cup of cheddar cheese.
Part 4: The Final Bake
- Bake Until Golden: Place the stuffed potatoes on a baking sheet and return them to the 400°F (200°C) oven.
- Bake for 15-20 minutes, or until the filling is hot all the way through and the cheese on top is melted, bubbly, and starting to brown.
- Garnish and Serve: Remove from the oven. Let them cool for 5 minutes, then top with the fresh chives, crumbled bacon, and any other desired toppings. Serve immediately.
Chef’s Tips & Variations
· Meat Alternatives:
· Ground Turkey or Chicken: A lighter option. Use chicken broth instead of beef broth.
· Pulled Pork or Shredded Chicken: Use about 2-3 cups of pre-cooked, seasoned shredded meat. Mix it directly with the potato mixture.
· Taco-Spiced: Use a packet of taco seasoning instead of the paprika/oregano. Use ground beef and top with salsa, jalapeños, and a dollop of sour cream.
· Cheese Choices: Swap cheddar for a blend of Monterey Jack and pepper jack, Gruyère, or even a smoky Gouda.
· Make-Ahead: You can bake the potatoes, make the filling, and stuff them a day in advance. Cover and refrigerate. When ready to eat, bake from cold, adding an extra 5-10 minutes to the baking time.
· Crispier Skin: For an extra-crispy skin, you can rub the baked potato shells with a little more oil and bake them empty for 5-10 minutes before stuffing.
· No-Fuss Method: Instead of scooping and mixing, you can simply slice the baked potatoes open, fluff the insides with a fork, and layer the ingredients: butter, meat mixture, then cheese. It’s less uniform but just as delicious!
Enjoy your incredibly hearty and delicious stuffed baked potatoes—a complete meal in a handy, edible package