Cheesy Beef Stuffed Potatoes

Ingredients

4 large russet potatoes

2 tbsp olive oil

1 lb (450 g) ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp salt

½ tsp black pepper

1 tsp paprika (optional)

1 tsp dried oregano (or Italian seasoning)

1 cup (240 ml) tomato sauce (or marinara)

1 ½ cups shredded cheddar cheese (or mozzarella, or a mix)

2 tbsp butter

¼ cup milk or cream

2 tbsp fresh parsley or green onions, chopped (for garnish)

Instructions

Step 1: Prepare the Potatoes

Preheat oven to 400°F (200°C).

Scrub potatoes clean, prick each several times with a fork, and rub with olive oil.

Place on a baking sheet and bake for 50–60 minutes, until fork tender.

Remove from oven and let cool slightly. Slice each potato in half lengthwise.

Step 2: Make the Beef Filling

While potatoes bake, heat a skillet over medium heat.

Add ground beef and cook until browned, breaking apart with a spoon.

Stir in onion and garlic; sauté until softened.

Season with salt, pepper, paprika, and oregano.

Add tomato sauce and simmer for 5 minutes until slightly thickened. Remove from heat.

Step 3: Scoop & Mash

Carefully scoop out the flesh of each potato half, leaving a thin shell.

Place the scooped potato in a bowl. Mash with butter, milk, and half of the shredded cheese until creamy.

Stir the mashed potato mixture into the beef filling for a cheesy, hearty mixture.

Step 4: Stuff & Bake

Spoon the beef-potato-cheese mixture back into the potato shells.

Sprinkle the tops with the remaining cheese.

Bake at 375°F (190°C) for 15 minutes, until cheese is melted and bubbly.

Step 5: Serve

Garnish with parsley or green onions.

Serve hot with a side salad or steamed veggies.