Beef and Mushroom Stuffed Baked Potatoes

Description

Get ready for a cozy dinner with these stuffed baked potatoes—comfort food at its finest! Each potato is baked until tender, then filled with a savory mix of ground beef, mushrooms, onions, and cheese. The combination is rich, hearty, and perfect for weekend family meals when you want something satisfying yet simple.

Ingredients For Beef and Mushroom Stuffed Baked Potatoes

For 4 servings:

• 4 large russet potatoes

• 1 tbsp olive oil

• 1 lb (450 g) ground beef

• 1 cup mushrooms, finely chopped

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 tsp salt (or to taste)

• ½ tsp black pepper

• ½ tsp paprika

• ½ cup sour cream (plus more for topping)

• ½ cup shredded cheddar cheese (plus extra for topping)

• 2 tbsp chopped fresh parsley (optional)

Instructions

1. Bake the Potatoes:
   Preheat oven to 400°F (200°C). Wash and scrub the potatoes. Rub with olive oil and pierce several times with a fork. Bake directly on the rack for about 50–60 minutes or until tender.

2. Prepare the Filling:
   While the potatoes bake, heat a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat.
   Add onions, garlic, and mushrooms. Cook for another 5–7 minutes until the mushrooms are tender.
   Season with salt, pepper, and paprika.

3. Combine the Filling:
   Remove from heat and stir in sour cream and half of the cheese. Mix well to create a creamy filling.

4. Stuff the Potatoes:
   Cut a slit along the top of each baked potato and gently scoop out some of the flesh (leaving enough to hold shape). Mix the scooped potato into the beef mixture if desired.
   Spoon the filling into each potato, top with remaining cheese, and return to the oven for 10 minutes until the cheese melts and bubbles.

5. Garnish & Serve:
   Sprinkle parsley on top and serve warm with extra sour cream on the side.

Notes

• You can substitute ground turkey or chicken for a lighter version.

• Add a dash of Worcestershire sauce for deeper flavor.

• If you prefer, use Greek yogurt instead of sour cream.

Tips

• To save time, microwave the potatoes for 10 minutes before finishing in the oven.

• For crispy skins, rub potatoes with olive oil and coarse salt before baking.

• Make it a full meal with a side salad or steamed vegetables.

Servings

Makes 4 servings (1 large stuffed potato per person).

Nutritional Info (per serving)

• Calories: ~460 kcal

• Protein: 28 g

• Carbohydrates: 35 g

• Fat: 22 g

• Fiber: 5 g

• Sodium: 600 mg

Health Benefits

• Potatoes provide potassium and fiber, supporting digestion.

• Mushrooms offer B vitamins and antioxidants.

• Lean beef delivers iron and protein for muscle health.

• Balanced comfort food—hearty yet nourishing!

Q&A

Q1: Can I make this ahead of time?
Yes! Prepare the filling and baked potatoes separately, then assemble and bake right before serving.

Q2: Can I freeze stuffed baked potatoes?
Absolutely. Wrap in foil, freeze up to 2 months, and reheat in the oven at 350°F until hot.

Q3: What cheese works best?
Cheddar, mozzarella, or Monterey Jack melt beautifully. Mix for extra flavor.

Q4: Can I make it vegetarian?
Yes — skip the beef and use lentils or plant-based ground “meat” instead.