These ground beef stuffed potatoes are what happens when a loaded baked potato and a cheesy beef skillet become one dinner. Boiled potatoes are halved, hollowed out and fried until golden, then filled with mozzarella, a paprika-and-tomato ground beef filling and more mozzarella. A quick trip to the oven melts everything together, and crispy bacon and parsley go on top.
They look like something from a restaurant appetizer menu, but they are made with everyday ingredients and on the table in about an hour. Kids love them, they reheat well, and you can prep the filling ahead for an easy weeknight dinner.
Watch how it’s made
This recipe was inspired by a viral video from @cooking_recipescr. The stuffed potatoes are the third recipe in the video (around the 6-minute mark). Watch the original here:
@cooking_recipescr Easy dinner ideas
What makes these stuffed potatoes so good?
Texture. Frying the hollowed potato halves gives them a crisp, golden shell that holds its shape, while the inside stays fluffy. The beef filling is savory and a little smoky from paprika, juicy from fresh tomato, and the double layer of mozzarella means there is melted cheese under and over the meat in every bite.
Bacon and parsley on top add salt, crunch and a fresh finish, so the potatoes taste loaded without needing sour cream (though a spoonful never hurts).
The most common mistake? Overcooking the potatoes before stuffing. If they boil until they fall apart, the halves tear when you scoop them and turn soggy in the oil. Boil them only until a knife slides in with a little resistance, then let them steam dry for a few minutes before cutting.
Key ingredients and why they matter
| Key Ingredient | What To Use | Why It Matters |
|---|---|---|
| Potatoes | Russet or Yukon Gold, medium-large | Sturdy shells with fluffy insides. |
| Ground beef | 85% lean | Enough fat for flavor without a greasy filling. |
| Aromatics | Onion and garlic | Build a savory base for the beef. |
| Tomato | 1 ripe tomato, diced | Keeps the filling juicy and adds brightness. |
| Spices | Paprika, garlic powder, salt and pepper | Smoky, warm flavor that pairs with potato. |
| Cheese | Shredded low-moisture mozzarella | Melts smoothly and stretches. |
| Toppings | Crispy bacon and parsley | Crunch, salt and a fresh finish. |
Ground Beef Stuffed Potatoes
Crispy fried potato shells stuffed with mozzarella and a paprika ground beef filling, baked until bubbly and topped with bacon.
Ingredients
- 3 medium-large russet or Yukon Gold potatoes (about 2 lb / 900 g), peeled
- Vegetable oil, for shallow frying (about 1/2 inch in the pan)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 lb (450 g) ground beef, 85% lean
- 1 ripe tomato, diced
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon salt, plus more for the potatoes
- 1/2 teaspoon black pepper
- 2 cups (200 g) shredded low-moisture mozzarella
- 4 slices bacon, cooked crisp and crumbled
- 1 tablespoon chopped fresh parsley
Instructions
- Put the whole peeled potatoes in a pot of cold, well-salted water. Bring to a boil and cook for 12–15 minutes, until a knife slides in with slight resistance. Drain and let them steam dry for 5 minutes.
- Halve the potatoes lengthwise. Use a small spoon to scoop out the centers, leaving a 1/4-inch shell. Save the scooped potato for mashed potatoes or potato pancakes.
- Heat 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry the potato halves in batches for 3–4 minutes per side, until golden. Drain on paper towels and sprinkle with salt.
- Heat the oven to 350°F (180°C). In another skillet, warm the olive oil over medium heat and cook the onion for 3–4 minutes until soft. Add the garlic and cook for 30 seconds.
- Add the ground beef, breaking it up, and cook for 6–8 minutes until browned and no longer pink (160°F). Drain excess fat. Stir in the tomato, paprika, garlic powder, salt and pepper and simmer for 3–4 minutes until the tomato softens.
- Arrange the potato shells in a baking dish. Put a little mozzarella in each, spoon in the beef filling and top with the remaining mozzarella.
- Bake for 15 minutes, until the cheese is melted and bubbly. Top with bacon and parsley and serve hot.
How to hollow out the potatoes without breaking them
Let the boiled potatoes cool for a few minutes so they firm up, then halve them with a sharp knife in one smooth stroke. Hold each half in a clean kitchen towel and use a melon baller or a sturdy teaspoon to scoop from the center outward, leaving a 1/4-inch wall all around. If a shell cracks, press it back together; the hot oil and melted cheese will seal it. Cutting a thin slice off the rounded bottom keeps each half from rolling in the baking dish.
Filling ideas to switch it up
| Version | Filling | Cheese | Topping |
|---|---|---|---|
| Taco | Beef with taco seasoning and salsa | Cheddar or Mexican blend | Sour cream, jalapeño |
| Cheeseburger | Beef with ketchup and mustard | American or cheddar | Pickles, diced onion |
| Italian | Beef or sausage with marinara | Mozzarella + Parmesan | Fresh basil |
| Chicken | Shredded chicken with BBQ sauce | Smoked Gouda | Green onion |
| Vegetarian | Black beans, corn and peppers | Pepper Jack | Avocado, cilantro |
Common problems and how to fix them
| Problem | Likely Cause | Easy Fix |
|---|---|---|
| Potato shells tear | Potatoes overboiled | Boil just until tender and let them steam dry before cutting. |
| Oil spatters | Wet potatoes going into hot oil | Pat the halves dry and lower them in gently with a spatula. |
| Greasy filling | Beef fat not drained | Drain the fat before adding the tomato and spices. |
| Soggy bottoms | Potatoes not fried long enough | Fry until truly golden so the shell is sealed. |
| Cheese not melting | Cold filling or pre-shredded cheese | Use warm filling and shred mozzarella from a block. |
Tips and variations
- Skip the frying: Brush the shells with oil and bake at 425°F for 15–20 minutes until golden, or air fry at 400°F for 10–12 minutes.
- Make ahead: Cook the filling up to 2 days ahead. Assemble and bake when ready, adding 5 minutes if the filling is cold.
- Use the scooped potato: Mash it with butter and milk for a side, or stir it into the beef filling for extra-hearty potatoes.
- Add veggies: Stir chopped bell pepper, spinach or mushrooms into the beef.
- Serve with: A crisp green salad, sour cream and hot sauce.
Storage and food safety
Ground beef should be cooked to an internal temperature of 160°F, according to the USDA safe minimum internal temperature chart. Refrigerate leftovers in an airtight container within 2 hours and eat them within 3–4 days. Reheat in a 350°F oven or air fryer for 8–10 minutes so the shells crisp up again; the microwave works but softens them.
Looking for more potato and beef dinners? Learn the basics with our guide to the perfect baked potato in the oven, or try our quick ground beef and broccoli noodles for a 20-minute weeknight meal.
Frequently Asked Questions
What are the best potatoes for stuffed potatoes?
Russet potatoes give the fluffiest inside and sturdiest shell. Yukon Golds are creamier and also hold up well. Choose medium-large potatoes of a similar size so they cook evenly.
Do I have to fry the potato shells?
No. Frying gives the crispiest shell, but you can brush them with oil and bake at 425°F or air fry at 400°F until golden before stuffing.
Can I make ground beef stuffed potatoes ahead of time?
Yes. Make the shells and filling up to 2 days ahead and refrigerate them separately. Assemble and bake for 20 minutes when you are ready to eat.
What cheese works best?
Low-moisture mozzarella melts and stretches best. Cheddar, Monterey Jack or a Mexican blend are all great swaps for more flavor.
How do I know the beef is cooked?
Ground beef is safe when it reaches 160°F on an instant-read thermometer and is no longer pink. Cook it fully in the skillet before stuffing, because the oven step only melts the cheese.
