Cheesy Beef Stuffed Potatoes with Broiled Mozzarella Tips, FAQ & printable recipe

Tips for success

To achieve the crispiest potato skins possible, bake the potatoes beforehand directly on the oven rack at a high temperature.

This helps dehydrate the skin, resulting in a wonderfully crisp texture that provides an incredible contrast to the soft, fluffy interior and the juicy, savory tomato beef filling once they are stuffed and broiled. It makes the potato jackets much sturdier and easier to handle.

When stuffing the potatoes, pack the beef filling firmly but gently. If you have extra filling left over, do not try to overstuff the jackets to the point of overflowing, as this will cause the cheese to slide off during the broiling process.

Save any remaining savory beef mixture to spoon over scrambled eggs, mix into pasta, or use as a delicious topping for quick weekday nachos.

Variations

• Spicy Tex-Mex Potatoes: Swap the tomato sauce for salsa, add taco seasoning to the beef, and top with pepper jack cheese and jalapeños.
• Italian Herb Potatoes: Add dried oregano and basil to the beef filling, and use a mix of parmesan and mozzarella cheese.
• Bacon and Cheddar Potatoes: Mix crumbled cooked bacon into the beef filling and top with sharp cheddar cheese and sliced green onions.

Storage and make-ahead

Fridge

Store the stuffed potatoes in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the stuffed potatoes without the cheese topping wrapped tightly in foil for up to 2 months.

Reheat

Reheat in a 350°F (175°C) oven for 15 minutes until hot, then top with cheese and broil until bubbly.

Allow any leftover stuffed potatoes to cool completely at room temperature for no more than two hours to prevent bacterial growth. Once cooled, place the stuffed potatoes in a single layer inside an airtight container. Keep the container flat to ensure the cheese and beef toppings remain intact during storage and transport, and keep them refrigerated.

You can easily prepare this entire dish ahead of time to save dinner prep time. Bake and hollow the potatoes, cook the beef filling, and stuff the jackets up to 24 hours in advance.

Store the stuffed, un-cheesed potatoes in the refrigerator. When ready to serve, top with the shredded mozzarella and bake at 375°F (190°C) for 15 minutes to heat through before finishing under the broiler.

Serving ideas

Serve these rich, cheesy stuffed potatoes hot, straight from the cast-iron skillet for an impressive table presentation. They are incredibly hearty and function beautifully as a standalone main course.

To balance the richness of the beef and melted cheese, pair them with a crisp, refreshing green salad tossed in a light vinaigrette or some steamed green vegetables like broccoli or asparagus.

For a fun, interactive dining experience, set up a topping bar alongside the skillet. Offer bowls of sour cream, sliced green onions, pickled jalapeños, or diced avocados so guests can customize their stuffed potatoes. The combination of the hot, savory beef and cool, tangy sour cream creates an incredible contrast of temperatures and flavors that everyone will love.

Frequently asked questions

Recipe card

Cheesy Beef Stuffed Potatoes with Broiled Mozzarella

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 2 large Russet potatoes, baked and halved lengthwise
• 1/2 lb lean ground beef
• 1 tbsp tomato paste
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Use a spoon to gently hollow out the pre-baked potato halves, leaving a sturdy 1/4-inch border around the edges to create durable potato jackets. Save the scooped-out potato flesh for another use. Place the hollowed-out potato jackets into a cast-iron skillet, arranging them cut-side up so they are ready for the filling.
2. Place the lean ground beef into a skillet over medium heat. Use a wooden spoon or spatula to break the meat apart into small crumbles as it cooks. Sauté for 5 to 6 minutes until the beef is fully browned and no longer pink, allowing it to cook in its own rendered fat.
3. Stir the tomato paste and tomato sauce into the browned ground beef. Reduce the heat to low and let the mixture simmer gently for 5 minutes, allowing the liquid to reduce into a rich, thick tomato beef filling. Ensure the beef reaches a safe internal temperature of 160°F (71°C) before removing the skillet from the heat source.
4. Spoon the warm, savory tomato beef filling generously into the hollowed-out potato jackets resting in the cast-iron skillet. Distribute the meat mixture evenly among the four jackets, pressing down slightly with the back of the spoon to ensure they are packed tightly and completely filled.
5. Generously sprinkle the shredded mozzarella cheese over the beef-stuffed potato jackets, covering the filling completely. Place the cast-iron skillet under a preheated broiler set to high. Broil for 3 to 4 minutes until the mozzarella is completely melted, bubbling, and blistered with golden-brown spots. Garnish with finely chopped fresh parsley and serve immediately.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

24.5 g

Carbohydrates

31 g

Fat

22 g

Fiber

3.5 g

Sugar

4 g

Sodium

680 mg

Automatic estimate from the ingredient list, not laboratory-verified.