Stuffed Baked Potatoes with Beef and Mushrooms
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Stuffed Baked Potatoes with Beef and Mushrooms

ByEmily

These restaurant-quality stuffed potatoes are perfect for special occasions and holiday meals. Crispy on the outside with a creamy, savory filling of seasoned ground beef, mushrooms, spinach, and melted mozzarella, they make an impressive main course. Paired with a fresh Mediterranean salad, this complete meal will have everyone asking for your recipe.

Ingredients

For the Stuffed Potatoes:

  • 4 large baking potatoes
  • 200g / 7 oz ground beef
  • 1 egg
  • 1 onion, finely diced (150g / 5.3 oz)
  • 100g / 3.5 oz mushrooms, sliced
  • 50g / 2 oz fresh spinach, chopped
  • 140g / 5 oz mozzarella cheese, shredded
  • 2 cloves garlic, minced
  • 20g / 0.7 oz / 1.5 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon dried garlic
  • 1 teaspoon paprika
  • 1 teaspoon Herbes de Provence
  • Fresh parsley, chopped
  • Salt to taste
  • Black pepper to taste

For the Fresh Salad:

  • 1 red tomato, diced (150g / 5.3 oz)
  • 1 yellow tomato, diced (150g / 5.3 oz)
  • 2 cucumbers, sliced (300g / 10.6 oz)
  • 100g / 3.5 oz mozzarella balls
  • 3 lettuce leaves, torn
  • 1/2 red onion, thinly sliced (75g / 2.6 oz)
  • Fresh basil leaves
  • 2 tablespoons olive oil
  • Juice of 1/2 lemon (approximately 2 tablespoons / 30ml / 1 fl oz)
  • 1 tablespoon soy sauce (15ml / 0.5 fl oz)
  • 1 clove garlic, minced
  • 1 teaspoon wholegrain mustard
  • Salt to taste
  • Black pepper to taste

Instructions

Prepare the Potatoes

Preheat oven to 200°C / 400°F. Scrub the potatoes clean and pat dry. Rub each potato with olive oil and season generously with salt and black pepper. Pierce each potato several times with a fork to allow steam to escape.

First Bake

Place potatoes directly on the oven rack or on a baking sheet. Bake for 50-60 minutes until the skins are crispy and the insides are completely tender when pierced with a knife.

Prepare the Filling

While potatoes bake, heat butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 3-4 minutes until softened and translucent.

Cook the Beef

Add ground beef to the skillet, breaking it apart with a wooden spoon. Season with salt, black pepper, dried garlic, and paprika. Cook for 6-8 minutes until the beef is browned and cooked through.

Add Vegetables

Add sliced mushrooms to the beef mixture and cook for 4-5 minutes until they release their moisture and become golden. Add minced garlic and chopped spinach, cooking for another 2 minutes until the spinach wilts. Season with Herbes de Provence. Remove from heat.

Prepare Potato Shells

Once potatoes are baked, remove from oven and let cool for 5 minutes. Cut each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about 1cm of potato attached to the skin to maintain structure. Reserve the scooped potato flesh.

Make the Filling Mixture

In a bowl, mash the reserved potato flesh with the egg until smooth. Add the cooked beef and vegetable mixture, combining thoroughly. Taste and adjust seasoning with salt and pepper.

Stuff the Potatoes

Spoon the beef mixture generously into each potato shell, mounding it slightly. Top each stuffed potato with shredded mozzarella cheese.

Final Bake

Return the stuffed potatoes to the oven and bake for 15-20 minutes at 200°C / 400°F until the cheese is melted, bubbly, and golden brown on top.

Prepare the Salad

While the stuffed potatoes finish baking, prepare the salad. In a large bowl, combine diced red and yellow tomatoes, sliced cucumbers, mozzarella balls, torn lettuce leaves, thinly sliced red onion, and fresh basil leaves.

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, soy sauce, minced garlic, wholegrain mustard, salt, and black pepper until emulsified.

Finish and Serve

Remove the stuffed potatoes from the oven and garnish with freshly chopped parsley. Drizzle a little olive oil over the tops if desired. Toss the salad with the dressing just before serving. Arrange the stuffed potatoes on plates alongside the fresh salad.

Time and Serving

Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Servings: 4 people (2 potato halves per person)

Nutrition Per Serving: Calories: 485 | Protein: 24g | Carbohydrates: 48g | Fat: 22g | Fiber: 6g

Why This Recipe Works

Baking the potatoes whole first ensures they develop crispy, flavorful skins while the interiors become perfectly fluffy. Combining the scooped potato flesh with egg creates a binding agent that holds the beef filling together while adding extra creaminess. The beef and mushroom mixture provides rich, savory flavors enhanced by aromatic garlic and herbs. Spinach adds nutritional value and a pop of color without overwhelming the dish. The final bake with mozzarella on top creates an irresistible golden, bubbly cheese crust. The accompanying Mediterranean salad provides freshness and acidity that balances the richness of the stuffed potatoes. The tangy mustard-lemon dressing cuts through the heaviness, making this a well-rounded, satisfying meal perfect for entertaining.