Cheesy Beef Stuffed Potatoes with Broiled Mozzarella

Few things satisfy a deep hunger quite like the combination of crispy potatoes, savory meat, and a mountain of gooey melted cheese. This recipe delivers the ultimate comfort food experience by stuffing perfectly baked potato jackets with a rich, savory tomato beef filling, topped with a thick blanket of golden, blistered mozzarella that stretches beautifully with every single bite.

Stuffed potatoes are a timeless favorite, but this version elevates the classic dish by focusing on contrasting textures and deep, savory flavors. By hollowing out baked potatoes, you create a crispy, edible vessel that perfectly holds a rich, tomato-infused beef filling.

Broiling the cheese at the very end creates a beautiful, bubbly crust that locks in the moisture and heat, ensuring a spectacular presentation when served straight from a hot cast-iron skillet. It is an incredibly satisfying meal that requires minimal effort but delivers maximum flavor.

Ingredients

Why this recipe works

The secret to this recipe's success lies in the structural integrity of the potato jackets and the thickness of the meat filling. Leaving a sturdy border of potato flesh ensures the jackets do not collapse under the weight of the rich beef.

Additionally, simmering the ground beef with tomato paste and sauce creates a thick, cohesive filling that stays securely inside the potato rather than running out, ensuring every single mouthful is perfectly balanced and easy to eat.

Using a cast-iron skillet for both assembling and broiling is a highly effective culinary technique. The heavy cast iron retains heat exceptionally well, warming the potato jackets from the bottom while the broiler melts and caramelizes the mozzarella from above.

This dual-heat action ensures the potatoes are heated thoroughly, the bottom skins get extra crispy, and the cheese achieves that perfect golden-brown blister that makes the dish look so incredibly appetizing.

Notes and substitutions

For the best results, select large, starchy Russet potatoes with thick skins, as they hold up best to baking, hollowing, and stuffing. When choosing your cheese, opt for low-moisture, whole-milk shredded mozzarella.

This variety melts into a smooth, gooey layer with excellent elasticity, creating those highly desirable, dramatic cheese pulls without releasing excess water that could make the potato jackets soggy. Pre-shredded cheese works, but grating your own yields a much better melt.

If you do not have a cast-iron skillet, any broiler-safe baking dish or a sturdy rimmed baking sheet lined with foil will work perfectly. You can also customize the beef filling by adding other ingredients if desired, though keeping it simple with tomato sauce allows the beef flavor to shine. Ensure the scooped-out potato flesh is saved in an airtight container for future recipes like potato pancakes, gnocchi, or creamy soups.

• ground beef: ground turkey, ground chicken, or a plant-based meat alternative can be used in equal amounts for a lighter or vegetarian option.
• mozzarella cheese: sharp cheddar, provolone, or Monterey Jack cheese will melt beautifully and offer a different flavor profile.

Equipment

• Cast-iron skillet
• Spoon
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Meat thermometer