Hamburger Stuffed Potatoes
Transform your weeknight dinner routine with these irresistible Hamburger Stuffed Potatoes—a hearty, savory twist on classic baked potatoes! Perfectly roasted large baking potatoes serve as edible bowls, generously packed with a flavorful ground beef filling spiced with garlic, onion, tomato paste, and Worcestershire sauce. Topped with melted cheddar cheese and a sprinkling of fresh green onions, these stuffed potatoes are not only easy to prepare but also incredibly satisfying. Whether you serve them as a comforting family meal or a crowd-pleasing game-day dish, they’re sure to delight. Plus, with an optional dollop of creamy sour cream, every bite offers the perfect balance of textures and flavors. Ready in just over an hour, this recipe is a must-try for lovers of easy yet indulgent comfort food!
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Recipe Information
Ingredients
- 4 pieces large baking potatoes
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 2 stalks green onions, sliced
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Wash the baking potatoes thoroughly and pierce each one several times with a fork.
Place the potatoes on a baking sheet and bake for 50-60 minutes, or until soft and fully cooked.
While the potatoes are baking, heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute.
Add the ground beef to the skillet, breaking it up with a spoon or spatula. Cook until browned and fully cooked through, about 7-8 minutes.
Drain any excess grease from the skillet, if necessary.
Stir in the tomato paste, Worcestershire sauce, salt, and black pepper. Cook for another 2-3 minutes, allowing the flavors to blend. Remove from heat.
Once the potatoes are done baking, carefully cut a slit along the top of each potato and gently press the sides to open them up slightly.
Scoop out a small amount of the potato flesh (about 1-2 tablespoons) from each potato to create more room for the filling. Reserve the scooped-out flesh for another use, if desired.
Fill each potato with the cooked hamburger mixture, dividing it evenly among the four potatoes.
Top each stuffed potato with shredded cheddar cheese.
Return the potatoes to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Remove the stuffed potatoes from the oven and garnish with sliced green onions.
Serve hot, optionally topped with sour cream, and enjoy!
Nutrition Facts
Calories |
3026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 284.5 g | 103% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 27.9 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1212 mg | 93% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 8548 mg | 182% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
