Cheesy Beef Stuffed Potatoes

Fluffy baked potatoes loaded with savory seasoned beef and buried under a blanket of bubbly melted cheese — these Cheesy Beef Stuffed Potatoes turn humble spuds into a full dinner. The beef is browned with onion, garlic, and warm spices until rich and saucy, piled high into crisp-skinned potatoes, and baked until the cheese turns golden. Hearty, comforting, and impossible to resist.

Ingredients

• 4 large russet potatoes, scrubbed clean
• 1 tbsp olive oil, plus more for rubbing
• 1 lb ground beef (80/20)
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp chili powder
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 cup tomato sauce or crushed tomatoes
• 2 cups shredded cheddar or Mexican-blend cheese
• 4 tbsp unsalted butter
• 1/4 cup sour cream, for serving
• 2 green onions, thinly sliced
• 2 tbsp fresh cilantro or parsley, chopped

Instructions

1. Bake the potatoes: Preheat the oven to 425°F (220°C). Rub the potatoes with olive oil and salt, prick with a fork, and bake directly on the oven rack for 50–60 minutes until the skins are crisp and the centers are completely tender.
2. Brown the beef: While the potatoes bake, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook 5–6 minutes, breaking it up, until deeply browned. Drain excess fat.
3. Season the filling: Stir in the onion and cook 3 minutes until softened. Add the garlic, cumin, smoked paprika, oregano, chili powder, salt, and pepper; cook 1 minute until fragrant. Pour in the tomato sauce and simmer 5 minutes until thick and saucy. Taste and adjust seasoning.
4. Stuff the potatoes: Let the potatoes rest 5 minutes, then slice each one open lengthwise and fluff the insides with a fork. Drop a tablespoon of butter into each, then pack generously with the seasoned beef.
5. Melt the cheese: Pile the shredded cheese over each stuffed potato and return to the oven for 5–7 minutes until the cheese is fully melted with golden-browned edges.
6. Finish and serve: Dollop with sour cream, scatter over the green onions and fresh herbs, and serve hot straight from the baking dish.

Pro tip: Bake the potatoes directly on the oven rack, never wrapped in foil — crisp skins hold the hefty beef-and-cheese filling without collapsing into a soggy mess.

Estimated nutrition per serving: 640 calories, 38g protein, 45g carbs, 34g fat.