Loaded Baked Potatoes Stuffed With Cheesy Beef – Comfort Food Made Easy

These loaded baked potatoes are everything you want in a cozy, satisfying meal. Crispy potato skins, fluffy centers, and a rich, cheesy beef filling that hits all the right notes. It’s the kind of dinner that feels special but doesn’t take all night.

Perfect for weeknights, game day, or whenever you need something hearty and comforting. Serve them with a simple salad, and you’re set.

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Loaded Baked Potatoes Stuffed With Cheesy Beef - Comfort Food Made Easy

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Servings: 4 servings

Ingredients

• 4 large russet potatoes, scrubbed and dried
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 pound ground beef (80–90% lean)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional for mild heat)
• 1/2 teaspoon dried oregano
• 1/4 cup beef broth or water
• 3/4 cup sour cream, plus more for topping
• 1/4 cup whole milk or heavy cream
• 1 1/2 cups shredded cheddar cheese, divided
• 2 tablespoons butter
• 2 green onions, thinly sliced
• Optional toppings: cooked bacon bits, diced tomatoes, jalapeños, hot sauce

Instructions

• Prep and bake the potatoes: Preheat the oven to 425°F (220°C). Prick each potato a few times with a fork. Rub with olive oil, then sprinkle with salt and pepper.Place directly on the oven rack (with a tray below to catch drips) and bake 50–60 minutes, until skins are crisp and a knife slides in easily.
• Cook the beef: While potatoes bake, heat a large skillet over medium-high. Add the ground beef and cook, breaking it up, until browned. Drain excess fat if needed.
• Build the flavor: Add onion to the beef and cook 3–4 minutes until softened.Stir in garlic, smoked paprika, chili powder, and oregano. Cook 30 seconds until fragrant. Pour in the broth and simmer 2 minutes to moisten.Season with salt and pepper to taste. Remove from heat.
• Cool potatoes slightly: When potatoes are done, let them sit 5–10 minutes so they’re easier to handle.
• Split and scoop: Slice each potato lengthwise, leaving the bottom intact. Gently scoop most of the fluffy center into a bowl, keeping the skins sturdy.Leave a thin layer in each shell so they hold their shape.
• Mash the filling: To the potato insides, add butter, sour cream, milk, and 1 cup of the cheddar. Mash until creamy. Fold in the cooked beef mixture and half the green onions.Taste and adjust seasoning.
• Stuff and top: Spoon the cheesy beef potato filling back into the shells, mounding it high. Sprinkle with the remaining 1/2 cup cheddar.
• Final bake: Return the stuffed potatoes to the oven for 8–10 minutes, until the cheese is melted and lightly bubbly.
• Finish and serve: Top with the remaining green onions and any extras you like—bacon bits, jalapeños, tomatoes, or a dollop of sour cream. Serve hot.

What Makes This Recipe So Good

• Crispy outside, fluffy inside: Baking the potatoes the right way gives you that perfect texture contrast.
• Deep, savory flavor: The beef is seasoned with onions, garlic, and spices, then folded with melty cheese.
• Customizable: Add bacon, jalapeños, or veggies. Swap cheeses.

  Make it yours.

• Budget-friendly and filling: Simple ingredients, big portions, and satisfying results.
• Great leftovers: They reheat well and are easy to pack for lunch.

Ingredients

• 4 large russet potatoes, scrubbed and dried
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 pound ground beef (80–90% lean)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional for mild heat)
• 1/2 teaspoon dried oregano
• 1/4 cup beef broth or water
• 3/4 cup sour cream, plus more for topping
• 1/4 cup whole milk or heavy cream
• 1 1/2 cups shredded cheddar cheese, divided
• 2 tablespoons butter
• 2 green onions, thinly sliced
• Optional toppings: cooked bacon bits, diced tomatoes, jalapeños, hot sauce

Instructions

1. Prep and bake the potatoes: Preheat the oven to 425°F (220°C). Prick each potato a few times with a fork. Rub with olive oil, then sprinkle with salt and pepper.

   Place directly on the oven rack (with a tray below to catch drips) and bake 50–60 minutes, until skins are crisp and a knife slides in easily.

2. Cook the beef: While potatoes bake, heat a large skillet over medium-high. Add the ground beef and cook, breaking it up, until browned. Drain excess fat if needed.
3. Build the flavor: Add onion to the beef and cook 3–4 minutes until softened.

   Stir in garlic, smoked paprika, chili powder, and oregano. Cook 30 seconds until fragrant. Pour in the broth and simmer 2 minutes to moisten.

   Season with salt and pepper to taste. Remove from heat.

4. Cool potatoes slightly: When potatoes are done, let them sit 5–10 minutes so they’re easier to handle.
5. Split and scoop: Slice each potato lengthwise, leaving the bottom intact. Gently scoop most of the fluffy center into a bowl, keeping the skins sturdy.

   Leave a thin layer in each shell so they hold their shape.

6. Mash the filling: To the potato insides, add butter, sour cream, milk, and 1 cup of the cheddar. Mash until creamy. Fold in the cooked beef mixture and half the green onions.

   Taste and adjust seasoning.

7. Stuff and top: Spoon the cheesy beef potato filling back into the shells, mounding it high. Sprinkle with the remaining 1/2 cup cheddar.
8. Final bake: Return the stuffed potatoes to the oven for 8–10 minutes, until the cheese is melted and lightly bubbly.
9. Finish and serve: Top with the remaining green onions and any extras you like—bacon bits, jalapeños, tomatoes, or a dollop of sour cream. Serve hot.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Wrap individually in foil, then place in a freezer bag for up to 2 months.

  Thaw overnight in the fridge.

• Reheat: Oven at 350°F (175°C) for 15–20 minutes, or microwave in 45-second bursts until hot. Add a sprinkle of cheese when reheating to refresh the top.

Why This is Good for You

• Balanced macros: Potatoes provide complex carbs, beef brings protein and iron, and cheese adds calcium and fat for satisfaction.
• Customizable veggies: Add peppers, spinach, or corn to boost fiber and micronutrients without changing the comfort factor.
• Portion-friendly: One stuffed potato is filling; you can split it with a side salad for a lighter meal.

What Not to Do

• Don’t wrap potatoes in foil for baking: It steams the skin and keeps it from getting crisp.
• Don’t overmix the potatoes: Overworking can make them gluey. Mash just until creamy.
• Don’t skip seasoning: Taste the beef and potato mixture and adjust salt, pepper, and spices before stuffing.
• Don’t overload with liquid: Add milk gradually.

  You want creamy, not soggy.

Variations You Can Try

• Tex-Mex: Add cumin, corn, and black beans. Top with salsa and pepper jack.
• Bacon Ranch: Stir in chopped bacon, ranch seasoning, and sharp cheddar.
• Philly Style: Sautéed peppers and mushrooms with provolone instead of cheddar.
• BBQ Beef: Mix in a little barbecue sauce and top with pickled onions.
• Lighter Turkey: Swap beef for ground turkey and use Greek yogurt for some of the sour cream.

FAQ

Can I use another type of potato?

Russet potatoes are best for fluffy centers and sturdy skins. If you use Yukon golds, they’ll be creamier but smaller and less crisp.

What cheese works best?

Sharp cheddar melts well and adds flavor.

You can mix in Monterey Jack, pepper jack, or provolone for a different vibe.

How do I make it spicier?

Add diced jalapeños, extra chili powder, or a pinch of cayenne to the beef. Finish with hot sauce on top.

Can I make these ahead?

Yes. Assemble and refrigerate up to 24 hours.

Bake at 350°F (175°C) for 20–25 minutes until heated through and the cheese is melted.

What sides go well with this?

A crisp green salad, roasted broccoli, or simple coleslaw balances the richness. Fresh tomatoes or cucumber salad also work well.

In Conclusion

Loaded Baked Potatoes Stuffed With Cheesy Beef deliver big comfort with simple steps and pantry ingredients. The crispy skins, creamy centers, and savory filling make a crowd-pleasing meal that’s easy to customize.

Keep this recipe in your back pocket for cozy nights, casual dinners, or any time you want something hearty and satisfying.