Hearty stuffed potatoes with a creamy cheese sauce make for a comforting family supper: crisp, bronzed skins, a tender middle, and a rich filling of juicy minced meat. Cream, melted cheese, and baked potato flesh come together for a deeply savory finish, while oven roasting keeps every bite succulent. Serve it as a substantial main or a generous hot appetizer.
Ingredients
- Large potatoes — 8 pcs.
- Ground meat (beef/pork) — 500g (1 lb 2 oz)
- Onion — 1 pc.
- Garlic — 2 cloves
- Vegetable oil — 1 tbsp
- Salt — 1 tsp
- Ground black pepper — 1/4 tsp
- Sweet paprika — 1/2 tsp
- Italian herbs — 1/2 tsp
- Heavy cream, 20-30% — 250ml (1 cup)
- Hard cheese — 180g (6 oz)
- Butter — 30g (2 tbsp)
- Fresh parsley — 10g
Step-by-step recipe
- Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly, pat dry, prick them with a fork, and lightly coat with vegetable oil. Arrange on a baking sheet and bake for 45-60 minutes, until tender all the way through and easily pierced with a fork.
- While the potatoes bake, prepare the filling: finely chop the onion and mince the garlic.
- Heat a skillet with a little of the vegetable oil from the total amount. Sauté the onion for 3-4 minutes, until soft, then add the garlic and cook for another 30 seconds.
- Add the ground meat, break it up with a spatula, and cook for 6-8 minutes, until it changes color. Season with salt, pepper, paprika, and Italian herbs. Remove from the heat.
- Let the baked potatoes cool slightly. Slice them in half lengthwise and carefully scoop out part of the flesh, leaving about a 1 cm (1/2 inch) border. Mash the scooped-out potato and mix it into the meat filling for extra moisture and body.
- Make the sauce: in a small saucepan, warm the cream with the butter over very low heat until just steaming. Add half of the grated cheese and stir until melted and smooth. Adjust seasoning with salt and pepper if needed.
- Set the potato shells on a baking sheet. Fill them generously with the meat-and-potato mixture, packing it in firmly.
- Spoon the creamy cheese sauce over each potato and sprinkle with the remaining grated cheese.
- Bake at 400°F (200°C) for another 12-15 minutes, until the tops are golden and the sauce is bubbling invitingly.
- Finish with chopped parsley and serve hot.
Serving and storage
Serve straight from the oven with a crisp green salad or crunchy pickles. If you have leftovers, cool them completely, cover, and refrigerate for up to 2 days. Reheat in the oven at 325-340°F (160-170°C) for 10-12 minutes so the tops turn crisp again.
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Tips and variations
- Choosing potatoes: use large, even, starchy potatoes — they hold their shape well and bake up with a soft, fluffy texture.
- Filling variations: swap part of the meat for mushrooms, or add corn or sweet bell pepper for more color and sweetness. You can also use chicken or turkey mince.
- Cheese: semi-hard cheeses work beautifully — Gouda, cheddar, or a mild farmer-style cheese. For a fuller flavor, combine two cheeses.
- Gluten-free: the sauce thickens naturally from the cream and cheese, with no flour needed. For a thicker finish, simmer it gently for 2-3 minutes.
- Heat: add a pinch of chili flakes or smoked paprika for a livelier, smoky note.
Nutrition per serving
| Calories | 915 kcal |
|---|---|
| Protein | 44 g |
| Fat | 52 g |
| Carbohydrates | 53 g |
| Fiber | 6 g |
| Sugars | 5 g |
| Sodium | 1.8 g |
Frequently asked questions
Which potato variety is best for stuffing?
Choose large, starchy potatoes with firm skins: they bake evenly, hold their shape, and give you a softer, more delicate texture inside.
What can I use instead of ground meat?
Ground chicken or turkey works well, as does a mushroom filling with onion and paprika. For a lighter version, use half meat and half mushrooms.
Can I make this without an oven?
Yes. Boil the potatoes until just tender, stuff them, and cook covered in a skillet for 12-15 minutes over low heat, or use the bake setting on a multicooker.