Hearty, golden and wonderfully cozy: the potatoes bake until the centers are tender, then get filled with a juicy beef mixture in tomato sauce and finished with a layer of melted cheese. Minimal fuss, maximum flavor.
Ingredients
- Large potatoes — 4 pcs.
- Olive oil — 1.5 tbsp for brushing the potatoes
- Salt, black pepper — to taste
- Vegetable oil — 1 tbsp for frying
- Yellow onion — 1 pc.
- Garlic — 2 cloves
- Ground beef — 14 oz | 400 g
- Tomato paste — 1 tbsp
- Crushed tomatoes, with their juice — 10.6 oz | 300 g
- Sugar — 0.5 tsp
- Chili flakes — 0.5 tsp (to taste)
- Smoked paprika — 0.5 tsp
- Butter — 1 oz | 30 g
- Hard cheese (cheddar, mozzarella, etc.) — 4.2 oz | 120 g, grated
- Fresh herbs for serving — to taste
Step-by-step recipe
- Preheat the oven to 356°F | 180°C using top-and-bottom heat with convection fan.
- Wash the potatoes, pat dry, and prick each one 4 to 5 times with a fork. Brush with olive oil, season with salt and pepper, and place on a rack or baking sheet.
- Bake for 60 minutes, until the centers are soft and a skewer slides in easily.
- While the potatoes bake, heat the vegetable oil in a skillet. Sauté the finely chopped onion for 4 to 5 minutes until soft, then add the minced garlic and cook for another 30 seconds.
- Add the ground beef, breaking up the clumps with a spatula. Cook for 6 to 8 minutes until browned; drain off excess fat if needed.
- Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, then season with salt, sugar, chili flakes, smoked paprika, and a pinch of black pepper. Simmer for 8 to 10 minutes until slightly thickened.
- Remove the baked potatoes and let cool for 5 minutes. Slice lengthwise without cutting all the way through, open them up, add a small piece of butter, and gently mash the flesh with a fork.
- Spoon the hot meat filling over the potatoes and scatter with grated cheese.
- Return to the oven for 5 to 8 minutes, until the cheese is melted and lightly browned. Serve topped with fresh herbs.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 28 g |
| Fat | 27 g |
| Saturated fat | 12 g |
| Carbohydrates | 44 g |
| Fiber | 6 g |
| Sugars | 7 g |
| Sodium | 1.2 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- No convection: bake at 392°F | 200°C, or add 10 to 15 minutes to the baking time.
- Cheese: cheddar, gouda, mozzarella, or a blend all work well for a gooey melt.
- Heat level: adjust with chili flakes; for a milder flavor, swap them for paprika.
- Substitutions: use turkey, chicken, or sautéed mushrooms with beans for a vegetarian version.
- Serving: sour cream or plain yogurt, pickles, and fresh herbs are excellent alongside.
- Make-ahead: the filling can be prepared in advance and refrigerated for up to 2 days; reheat before assembling.
Frequently asked questions
Can I bake the potatoes ahead of time?
Yes. Bake the potatoes, cool them, and refrigerate for up to 2 days. Before serving, reheat for 10 to 12 minutes at 356°F | 180°C, then add the filling and cheese and bake until melted.
What if I don’t have crushed tomatoes?
Use passata or strained fresh tomatoes without skins. If needed, add a pinch of sugar to balance the acidity.
How can I make the dish lighter?
Use lean ground turkey, reduce the butter to 0.35 oz | 10 g, and add more vegetables to the filling. Choose reduced-fat cheese or use a smaller amount.