These golden, cheesy stuffed potato boats have become a weekly staple in kitchens worldwide, and for good reason. This hearty recipe combines tender potatoes with a savory ground beef filling, topped with melted mozzarella cheese for the ultimate comfort food experience. Perfect for family dinners, meal prep, or entertaining guests, these stuffed potatoes deliver both flavor and satisfaction in every bite.
Ingredients
For the Beef Filling:
- 2 tablespoons olive oil
- 1 fresh red onion, finely diced
- 3 cloves fresh garlic, minced
- 14 oz (400 g) ground beef
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon sweet paprika powder
- 1 fresh red bell pepper, diced
- 1 fresh tomato, diced
- 1/3 cup (80 ml) ketchup
- 2 tablespoons fresh parsley, chopped
For the Potato Base:
- 4 large fresh potatoes (about 8 oz/225 g each)
- 1 teaspoon salt
- 2 tablespoons fresh dill, chopped
- 1.8 oz (50 g) butter, softened
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
For the Topping:
- 1 tablespoon olive oil
- 5.3 oz (150 g) mozzarella cheese, shredded
Step-by-Step Instructions
Preparing the Potatoes
Preheat your oven to 360°F (180°C). Wash and scrub the potatoes thoroughly, then pierce each potato several times with a fork. Bake the whole potatoes for 45-50 minutes until tender when pierced with a knife.
Allow the potatoes to cool slightly, then cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch of potato in each shell to maintain structure. Place the scooped potato flesh in a large bowl.
Making the Beef Filling
While the potatoes are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for another minute until fragrant. Add the ground beef, breaking it up with a wooden spoon. Cook for 6-8 minutes until the beef is browned and cooked through.
Season the beef mixture with salt, black pepper, and sweet paprika powder. Add the diced red bell pepper and cook for 3-4 minutes until slightly softened.
Stir in the diced tomato, ketchup, and fresh parsley. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove from heat and set aside.
Preparing the Potato Mixture
Mash the scooped potato flesh with the softened butter, salt, garlic powder, fresh dill, and 1 tablespoon of olive oil. Mix until smooth and well combined, but don’t overmix to avoid a gluey texture.
Assembling the Stuffed Potato Boats
Place the hollowed potato shells on a baking sheet lined with parchment paper. Brush the inside and edges of each potato shell with olive oil.
Divide the seasoned potato mixture among the 8 potato shells, creating a base layer. Top each potato boat with the prepared beef mixture, distributing it evenly.
Sprinkle the shredded mozzarella cheese generously over each stuffed potato boat.
Final Baking
Bake in the preheated oven at 360°F (180°C) for 25 minutes, or until the cheese is golden brown and bubbly, and the potato edges are crispy.
Allow to cool for 5 minutes before serving. Garnish with additional fresh parsley or dill if desired.
Nutritional Information
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 4 (2 potato boats per serving)
Per Serving (2 potato boats):
- Calories: 485
- Protein: 28g
- Carbohydrates: 42g
- Fat: 24g
- Fiber: 4g
- Sodium: 890mg
- Calcium: 285mg
- Iron: 4.2mg
Recipe Variations and Substitutions
Protein Alternatives
Replace ground beef with ground turkey, chicken, or lamb for different flavor profiles. For a vegetarian version, substitute with cooked lentils, mushrooms, or plant-based ground meat alternatives.
Cheese Variations
While mozzarella provides excellent melting properties, you can substitute with cheddar, Gruyère, or a Mexican cheese blend. For a lighter option, use part-skim mozzarella or reduce the cheese quantity by half.
Vegetable Additions
Enhance the nutritional value by adding diced zucchini, mushrooms, or spinach to the beef mixture. Corn kernels also add sweetness and texture to complement the savory filling.
Seasoning Modifications
Experiment with different spice blends such as Italian seasoning, taco seasoning, or Mediterranean herbs. Add a pinch of red pepper flakes for heat or smoked paprika for a deeper flavor.
Dairy-Free Options
Replace butter with olive oil or vegan butter, and use dairy-free cheese alternatives for those with lactose intolerance or following a vegan diet.
Storage and Reheating Tips
These stuffed potato boats can be prepared ahead of time and stored in the refrigerator for up to 3 days before baking. Cover tightly with plastic wrap or aluminum foil.
Leftover cooked potato boats can be refrigerated for up to 4 days. Reheat in a 350°F (175°C) oven for 15-20 minutes, covering with foil to prevent excessive browning.
For freezing, wrap individual potato boats in aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
These stuffed potato boats make a complete meal on their own but pair wonderfully with a fresh green salad, steamed vegetables, or crusty bread. For a more indulgent experience, serve with a dollop of sour cream or Greek yogurt.
Frequently Asked Questions
Can I use different types of potatoes for this recipe? Russet potatoes work best due to their high starch content and fluffy texture when baked. However, you can also use Yukon Gold potatoes for a creamier consistency, though they may be slightly more delicate to handle.
How do I prevent the potato shells from breaking when scooping? Allow the baked potatoes to cool for at least 10 minutes before handling. Use a spoon with rounded edges and work gently, leaving enough potato flesh in the shell to maintain structural integrity.
Can I make these stuffed potatoes ahead of time? Yes, you can assemble the stuffed potato boats up to 24 hours in advance. Cover and refrigerate, then add an extra 5-10 minutes to the baking time if cooking straight from the refrigerator.
What’s the best way to ensure the cheese doesn’t burn? If the cheese begins to brown too quickly during baking, cover the potato boats loosely with aluminum foil for the remaining cooking time. This allows the filling to heat through while protecting the cheese from excessive browning.
Can I double this recipe for a larger crowd? Absolutely! This recipe scales well for larger gatherings. You may need to use multiple baking sheets and rotate their positions in the oven halfway through cooking to ensure even browning.
This versatile stuffed potato boat recipe offers endless possibilities for customization while delivering consistent, delicious results. The combination of creamy potato, savory beef filling, and melted cheese creates a satisfying meal that explains why it’s prepared multiple times per week in many households. Whether you’re feeding a family or entertaining guests, these golden potato boats are sure to become a favorite in your recipe collection.
