Best 4 Beef Stuffed Potatoes Recipes

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Are you looking for a delectable and hearty dish that combines the flavors of tender beef, fluffy potatoes, and a rich, savory filling? Look no further than beef stuffed potatoes! This classic comfort food is a versatile and satisfying meal that can be enjoyed for lunch, dinner, or even as a party appetizer. With endless variations and the option to customize the filling to your liking, beef stuffed potatoes are sure to become a favorite in your kitchen. Discover the secrets to creating the perfect beef stuffed potato with our comprehensive guide, featuring step-by-step instructions, expert tips, and a selection of mouthwatering recipes. Get ready to tantalize your taste buds and impress your family and friends with this unforgettable culinary experience.

Here are our top 4 tried and tested recipes!

BEEF-STUFFED POTATOES



Beef-Stuffed Potatoes image

This is a stuffed potato with a twist. Teenagers like the flavor the green chiles and cheese add.

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 6 servings.

Number Of Ingredients 11

6 medium baking potatoes
1 pound ground beef
2 tablespoons chopped onion
1/3 cup sour cream
1 can (4 ounces) chopped green chiles
3 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
3/4 cup shredded cheddar cheese

Steps:

  • Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. , Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells., Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through.

Nutrition Facts : Calories 422 calories, Fat 19g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 711mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.

BEEF STUFFED POTATOES



Beef Stuffed Potatoes image

Sort of tastes like sherpard's pie. Cook the potatoes in the microwave for ultimate ease. Can be doubled or cut down easily. Freezes well and great for OAMC. Time doesn't include initial baking time for potatoes.

Provided by gailanng

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
4 baking potatoes
1 1/2 cups grated cheddar cheese
1/2 cup milk
2 tablespoons mayonnaise
1 small onion, diced
1 dash garlic salt or 1 dash garlic powder
salt & pepper
butter, cheddar cheese and sour cream

Steps:

  • Bake potatoes; cool then slice in half.
  • Brown beef and onions in skillet seasoning with salt and pepper once it begins to brown, drain. Scoop centers from potatoes, mash. Add mayonnaise, milk and cheddar cheese. Mix beef with mashed potatoes mixture. Add garlic salt and adjust seasonings. Spoon into shells of baked potatoes.
  • Bake 350 degrees for 30 minutes (or can microwave). Top with butter, extra cheese and sour cream. Freezes well.

IRISH POTATOES STUFFED WITH CORNED BEEF:



Irish Potatoes Stuffed With Corned Beef: image

Baking potatoes stuffed with onion, green pepper, and canned corned beef and topped with poached egg.

Provided by Olha7397

Categories     Potato

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

4 medium baking potatoes
4 tablespoons butter or 4 tablespoons margarine
1/4 cup finely minced onion
1/4 cup finely minced green pepper
2 -3 tablespoons milk
1 teaspoon Worcestershire sauce
1 cup chopped canned corned beef
salt and pepper
3 cups water
1 teaspoon salt
2 teaspoons vinegar
4 eggs
minced parsley

Steps:

  • Scrub potatoes well; prick with fork in several places. Bake at 375°F for 1 to 1 1/4 hours or until easily pierced with fork.
  • Meanwhile, melt 2 Tablespoons butter in small saucepan. Saute onion and green pepper until tender.
  • When potatoes are cool enough to handle, remove thin slice from top of each potato. Scoop out inside of potato, leaving 1/4 inch thick shell. Place potato pulp in mixing bowl with remaining 2 Tablespoons butter. Beat, adding enough milk to make stiff mashed potato mixture. Add Worcestershire sauce, corned beef, onion, green pepper, and butter in which they were cooked; mix well. Add salt and pepper to taste. Fill potato shells with mixture, make a well in top of each potato. Bake at 350°F for 30 minutes.
  • Meanwhile, combine water and 1 teaspoon salt in medium saucepan; bring to boil. Add vinegar to boiling water. Break eggs, 1 at a time, into sauce dish; slide into boiling water. Poach eggs to desired degree of doneness.
  • Place 1 poached egg in well on top of each potato. Garnish with parsley. Serve. Makes 4 servings.
  • NOTE: The stuffed potatoes can be prepared a day in advance and refrigerated until baking time. Allow a few extra minutes to heat.
  • Irish Cooking.

Nutrition Facts : Calories 306, Fat 16.9, SaturatedFat 9.1, Cholesterol 243.1, Sodium 760.4, Carbohydrate 29.8, Fiber 2.8, Sugar 2.4, Protein 9.4

BEEF AND ONION STUFFED POTATOES



Beef and Onion Stuffed Potatoes image

Provided by Claire Robinson

Categories     side-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 7

8 cups low-sodium beef stock
3 large russet potatoes
Extra-virgin olive oil
2 pounds beef chuck, trimmed and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
Water, as needed
1 1/2 cups frozen pearl onions

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the beef stock in a large saucepan over medium heat and bring to a boil. Cook until the liquid is reduced by half, leaving 4 cups.
  • Put the potatoes on a rimmed baking sheet and roast until just tender, about 45 minutes. When cool enough to handle, cut potatoes in half lengthwise and using a spoon, remove the potato flesh and reserve, leaving 1/2-inch thick rim around the edges. Drizzle 1 tablespoon of olive oil on the baking sheet and put potato shells on it, cut side down; bake until the cut side is golden brown and skin is crispy, about 20 minutes.
  • Pat the meat pieces dry with paper towels and season with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven and sear the beef on all sides to a deep golden brown, about 10 minutes. Remove the meat to a plate and carefully add a tablespoon of water to the hot pot, scraping up the brown bits from bottom of the pan. Add a tablespoon of olive oil and the pearl onions and season with salt and pepper, to taste. Cook about 7 minutes, stirring often, until the onions begin to caramelize, adding water, as needed, to deglaze the brown bits from the bottom of the pan. When the onions are a deep golden brown, add the reduced beef stock and the beef and their juices and bring to a boil. Reduce the heat to maintain a simmer and cook until the meat is tender, skimming fat off the top, if necessary, about 35 to 40 minutes.
  • Pass the reserved potato flesh through a ricer or mash with a masher until smooth, adding hot water to loosen them. Add 1 tablespoon olive oil, season with salt and pepper, to taste, and mix well.
  • Ladle the stew into the crisp potato bowls, top with a spoon of mashed potatoes and enjoy.

Tips:

  • Choose the right potatoes: Russet potatoes are the best choice for this recipe because they are large and have a fluffy texture. You can also use Yukon Gold potatoes, but they will be a bit denser.
  • Use fresh herbs: Fresh herbs will give your potatoes the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but use only half the amount.
  • Don't overcook the potatoes: The potatoes should be cooked until they are tender, but not mushy. If you overcook them, they will fall apart when you stuff them.
  • Use a variety of cheeses: Using a variety of cheeses will give your potatoes a more complex flavor. Cheddar cheese is a classic choice, but you can also try Parmesan cheese, mozzarella cheese, or Gruyère cheese.
  • Don't be afraid to experiment: There are many different ways to make beef stuffed potatoes. You can add different vegetables, spices, or herbs to the beef filling. You can also change the type of cheese that you use.

Conclusion:

Beef stuffed potatoes are a delicious and versatile dish that can be made with a variety of ingredients. They are perfect for a weeknight meal or a special occasion. With a little planning and effort, you can easily make beef stuffed potatoes that your family and friends will love.

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