Baked Potato Bowls Filled With Savory Ground Beef – A Cozy, Satisfying Dinner

Nothing feels more comforting than a warm potato loaded with a rich, savory filling. These baked potato bowls are simple, hearty, and perfect for busy weeknights or casual weekends. You get crisp skin, fluffy insides, and a deeply seasoned ground beef filling that tastes like a hug in a bowl.

Finish with cheese, sour cream, and green onions, and you’ve got a complete meal that’s easy to customize. It’s the kind of dinner everyone actually wants to eat.

Print Recipe

Baked Potato Bowls Filled With Savory Ground Beef - A Cozy, Satisfying Dinner

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Servings: 4 servings

Ingredients

• 4 large russet potatoes
• 1 pound ground beef (85–90% lean)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup beef broth (or water)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder (optional for mild heat)
• 1/2 teaspoon dried oregano
• Salt and black pepper
• 2 tablespoons olive oil
• 1 cup shredded cheddar or Monterey Jack
• Sour cream, for serving
• 2 green onions, thinly sliced
• Fresh parsley or cilantro (optional)
• Butter or a splash of milk (optional, for fluffing potato centers)

Instructions

• Prep and bake the potatoes: Preheat the oven to 425°F (220°C). Scrub the potatoes, dry them, then rub with 1 tablespoon olive oil and a pinch of salt.Prick each potato a few times with a fork. Place directly on the oven rack and bake 45–60 minutes, until skins are crisp and a knife slides in easily.
• Start the beef filling: While potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook 3–4 minutes until soft.Stir in garlic and cook 30 seconds until fragrant.
• Brown the beef: Add the ground beef, breaking it up with a spatula. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 6–8 minutes.Drain excess fat if needed.
• Build flavor: Stir in tomato paste, smoked paprika, chili powder, and oregano. Cook 1 minute to toast the spices.
• Simmer: Add beef broth and Worcestershire sauce. Reduce heat and simmer 3–5 minutes until thick and saucy.Taste and adjust seasoning.
• Make the potato bowls: When potatoes are done, let cool 5 minutes. Cut each lengthwise. Scoop out most of the flesh, leaving a 1/4-inch border so the skins hold their shape.Place the scooped potato in a bowl.
• Fluff the insides (optional but great): Mash the scooped potato with a pat of butter, a splash of milk, and a pinch of salt and pepper. Spoon a little back into each skin for a fluffy base.
• Fill and top: Divide the beef mixture among the potato bowls. Sprinkle with shredded cheese.
• Melt and finish: Return the filled potatoes to the oven for 5–7 minutes until the cheese melts and edges crisp slightly.Top with sour cream, green onions, and herbs.
• Serve: Serve hot with a simple green salad or steamed veggies.

What Makes This Recipe So Good

• Simple ingredients, big flavor: Everyday pantry staples turn into a filling meal with very little effort.
• Built-in bowls: The potato halves hold the beef, so clean-up is minimal and presentation is fun.
• Customizable: Add veggies, use different cheeses, or swap in turkey or plant-based meat.
• Budget-friendly: Potatoes and ground beef stretch nicely for families or meal prep.
• Great textures: Crispy potato skins, fluffy centers, saucy beef, and melty cheese in every bite.

Shopping List

• 4 large russet potatoes
• 1 pound ground beef (85–90% lean)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup beef broth (or water)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder (optional for mild heat)
• 1/2 teaspoon dried oregano
• Salt and black pepper
• 2 tablespoons olive oil
• 1 cup shredded cheddar or Monterey Jack
• Sour cream, for serving
• 2 green onions, thinly sliced
• Fresh parsley or cilantro (optional)
• Butter or a splash of milk (optional, for fluffing potato centers)

Step-by-Step Instructions

1. Prep and bake the potatoes: Preheat the oven to 425°F (220°C). Scrub the potatoes, dry them, then rub with 1 tablespoon olive oil and a pinch of salt.

   Prick each potato a few times with a fork. Place directly on the oven rack and bake 45–60 minutes, until skins are crisp and a knife slides in easily.

2. Start the beef filling: While potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook 3–4 minutes until soft.

   Stir in garlic and cook 30 seconds until fragrant.

3. Brown the beef: Add the ground beef, breaking it up with a spatula. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 6–8 minutes.

   Drain excess fat if needed.

4. Build flavor: Stir in tomato paste, smoked paprika, chili powder, and oregano. Cook 1 minute to toast the spices.
5. Simmer: Add beef broth and Worcestershire sauce. Reduce heat and simmer 3–5 minutes until thick and saucy.

   Taste and adjust seasoning.

6. Make the potato bowls: When potatoes are done, let cool 5 minutes. Cut each lengthwise. Scoop out most of the flesh, leaving a 1/4-inch border so the skins hold their shape.

   Place the scooped potato in a bowl.

7. Fluff the insides (optional but great): Mash the scooped potato with a pat of butter, a splash of milk, and a pinch of salt and pepper. Spoon a little back into each skin for a fluffy base.
8. Fill and top: Divide the beef mixture among the potato bowls. Sprinkle with shredded cheese.
9. Melt and finish: Return the filled potatoes to the oven for 5–7 minutes until the cheese melts and edges crisp slightly.

   Top with sour cream, green onions, and herbs.

10. Serve: Serve hot with a simple green salad or steamed veggies.

How to Store

• Refrigerate: Store cooled, filled potatoes in an airtight container for up to 3 days.
• Freeze: Freeze without sour cream or fresh toppings for up to 2 months. Wrap individually, then place in a freezer bag.
• Reheat: Bake at 350°F (175°C) for 15–20 minutes (longer if frozen, about 30–35 minutes). Add fresh toppings after reheating.

Health Benefits

• Balanced macros: You get complex carbs from potatoes, protein from beef, and fats from cheese and olive oil.
• Vitamins and minerals: Potatoes offer potassium, vitamin C, and fiber (especially in the skin).

  Onions and garlic add antioxidants.

• Customizable nutrition: Use lean beef or ground turkey, add veggies like bell peppers or spinach, and choose lighter toppings to fit your goals.

What Not to Do

• Don’t skip seasoning: Underseasoned beef will taste flat. Salt in layers and taste as you go.
• Don’t rush the bake: Microwaving alone won’t give crispy skins. Bake long enough for structure and texture.
• Don’t overscoop: Leave a sturdy border so the potato bowls don’t collapse.
• Don’t water down the filling: Simmer to a thick, spoonable consistency.

  Watery filling soaks the potatoes.

Alternatives

• Protein swaps: Ground turkey, chicken, or plant-based crumbles work well. Adjust seasoning and add a little olive oil for leaner meats.
• Different cheeses: Pepper Jack, mozzarella, or a sharp cheddar blend add personality.
• Veggie add-ins: Stir in diced bell peppers, mushrooms, corn, or spinach during the simmer step.
• Flavor twists: Try taco seasoning and salsa; or go shepherd’s pie style with peas, carrots, and a gravy-like sauce.
• Potato options: Swap in sweet potatoes for a slightly sweet base that pairs nicely with smoky spices.

FAQ

Can I microwave the potatoes to save time?

Yes. Microwave until tender (8–12 minutes, turning halfway), then finish in the oven at 425°F for 10–15 minutes to crisp the skins before scooping and filling.

How do I keep the potato skins from tearing?

Let the potatoes rest 5–10 minutes after baking, then scoop gently with a spoon, leaving a 1/4-inch border.

If a skin tears, place it in a muffin tin cup to help it hold shape while baking with the filling.

What if my filling is too dry?

Add a splash of beef broth or water and another teaspoon of Worcestershire sauce. Simmer briefly until juicy but not soupy.

Can I make this ahead?

Yes. Prepare the beef and bake the potatoes up to 2 days ahead.

Assemble and reheat with cheese just before serving for the best texture.

Is there a dairy-free version?

Skip the cheese and sour cream, or use dairy-free alternatives. The beef mixture is naturally dairy-free if you use oil instead of butter for the mash.

Final Thoughts

Baked Potato Bowls Filled With Savory Ground Beef deliver comfort, flavor, and flexibility without a lot of fuss. They’re easy to prep, fun to serve, and endlessly customizable with the ingredients you already have.

Make a batch for dinner, save leftovers for lunch, and enjoy a cozy, satisfying meal any night of the week.