Introduction
Imagine a dish that combines the creamy comfort of potatoes with the rich, savory flavors of seasoned ground beef and melted cheese. These Potato Stuffed Boats are a culinary revelation that will transform your weeknight dinner into a gourmet experience. Easy to prepare and incredibly satisfying, this recipe has become a household favorite that you’ll want to make again and again.
Ingredients
For the Potato Boats
- 3-5 large potatoes
- 50 g (3.5 tbsp) butter
- Fresh dill, chopped
- Salt, to taste
- Smoked paprika
- Black pepper
- Dried oregano
- 500 g (1.1 lbs) ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 large tomato, chopped
- 70 g (2.5 oz) tomato paste
- Fresh parsley, chopped
- 100 g (3.5 oz) mozzarella cheese
Fresh Veggie Salad (Optional)
- 1 bell pepper, chopped
- 2 small tomatoes, diced
- 1 cucumber, sliced
- Lettuce leaves
- 1 red onion, thinly sliced
- 200 g (7 oz) feta cheese
- 100 g (3.5 oz) pitted olives
- Salt and black pepper, to taste
- Olive oil
- 1 tsp lemon juice
Step-by-Step Instructions
- Prepare the Potatoes:
- Wash and peel the potatoes
- Cut them into thick rounds
- Create a hollow center in each potato round
- Season with salt, smoked paprika, and black pepper
- Sprinkle chopped fresh dill
- Prepare the Meat Filling:
- Heat a skillet over medium heat
- Sauté onions and garlic until translucent
- Add ground beef and cook until browned
- Stir in diced bell pepper and tomato
- Add tomato paste, oregano, salt, and pepper
- Cook until the mixture is well combined
- Assemble and Bake:
- Preheat oven to 375°F (190°C)
- Fill potato rounds with meat mixture
- Top with mozzarella cheese
- Bake for 25-30 minutes until potatoes are golden and cheese is melted
- Prepare Optional Veggie Salad:
- Combine all salad ingredients
- Dress with olive oil and lemon juice
- Season with salt and pepper
Nutritional Information
- Serving Size: 2-3 potato boats
- Calories: Approximately 420-480 per serving
- Protein: 25g
- Carbohydrates: 30g
- Fat: 22g
Cooking Time: 15 minutes prep, 30 minutes cooking Total Time: 45 minutes Servings: 4-6
Cooking Tips and Tricks
- Use starchy potatoes like Russet for the best texture
- Ensure potato rounds are evenly thick for consistent cooking
- Don’t overfill the potato boats to prevent spillage
- Let the dish rest for 5 minutes after baking for easier serving
Variations and Substitutions
- Vegetarian Option: Replace ground beef with lentils or plant-based meat
- Cheese Alternatives: Try cheddar or gouda instead of mozzarella
- Spice It Up: Add chili flakes or hot sauce for extra heat
- Gluten-Free: Ensure all ingredients are gluten-free certified
Frequently Asked Questions
Q1: Can I prepare these potato boats in advance? A: Yes, you can assemble them ahead of time and refrigerate. Add 10 minutes to the baking time if cooking from cold.
Q2: How do I prevent the potatoes from becoming soggy? A: Pat potatoes dry, season well, and ensure your skillet is hot when cooking the meat.
Q3: Can I freeze these potato boats? A: Yes, they freeze well for up to 2 months. Thaw in the refrigerator before reheating.
Q4: What side dishes pair well with this recipe? A: The included veggie salad is perfect, or try a light green salad or roasted vegetables.
Q5: How can I make this dish healthier? A: Use lean ground beef, reduce cheese, and add more vegetables to the filling.
Storage and Make-Ahead Tips
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat in the oven at 350°F (175°C) for best results
- For make-ahead, prepare filling and potato rounds separately, assemble before baking
Enjoy your delicious Potato Stuffed Boats – a perfect blend of comfort and flavor!
