Cheesy Meat-Stuffed Baked Potato Boats
Crispy baked potato shells filled with savory ground beef, peppers, creamy sauce, and melted mozzarella. These comforting potato boats are baked until golden and served over fluffy rice for an easy, satisfying dinner.
Equipment
- 1 | Baking sheet | lined with parchment
- 1 | Sharp knife | for cutting potatoes
- 1 | Spoon | for scooping
- 1 | Pastry brush | for oil
- 1 | Skillet | for browning meat
- 1 | Oven |
Ingredients
- 4 | | medium russet potatoes |
- 1 | tbsp | olive oil |
- 1 | lb | ground beef |
- 1/2 | cup | diced red bell pepper |
- 1/4 | cup | diced onion |
- 1/2 | cup | white sauce or sour cream |
- 1 1/2 | cups | shredded mozzarella cheese |
- 2 | tbsp | fresh parsley | chopped
- 1 | | salt and black pepper | to taste
- 2 | cups | cooked white rice | for serving
Instructions
- Preheat oven to 400°F. Scrub and pierce potatoes, then bake 45-50 minutes until tender.
- Cool slightly, halve lengthwise, and scoop out flesh leaving 1/2-inch shells.
- Place shells on parchment-lined sheet and brush with olive oil. Season with salt and pepper.
- Brown ground beef with onion and red bell pepper in a skillet until cooked through. Season well.
- Spoon meat mixture into potato shells and press gently.
- Top each with white sauce or sour cream and shredded mozzarella.
- Bake 12-15 minutes until cheese is melted and golden.
- Garnish with parsley and serve over cooked white rice.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat in a 350°F oven until warmed through.
Swap ground turkey for a lighter version.
Freeze assembled unbaked boats for up to 2 months.
Reheat in a 350°F oven until warmed through.
Swap ground turkey for a lighter version.
Freeze assembled unbaked boats for up to 2 months.