Go Back

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

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.