If you’re craving something creamy and comforting, look no further. These stuffed potatoes with beef are the ultimate all-in-one meal. They are hearty, cheesy, and incredibly easy to pull together.
It is the kind of dinner your family will request every week. You get a crispy potato skin filled with savory goodness. This recipe turns a simple potato into a crave-worthy feast.
Why You’ll Make This Again
This dish is the perfect fit for a cozy Fall evening. It provides a warm, satisfying meal after a long day. Your kids will love the melted cheese and sweet corn. You will love how simple the cleanup is for this recipe.
These potatoes are great for a reliable weeknight dinner. They use basic pantry staples you likely already have. This recipe is guaranteed to satisfy even the hungriest eaters at your table.
How This Comes Together
Making these stuffed potatoes with beef is very straightforward. You bake the potatoes until they are perfectly tender. While they bake, you quickly brown the beef and corn. Mixing everything together takes just a few minutes. Even beginners can master this dish on the first try.
What You’ll Need
Gather these simple ingredients from your pantry and fridge.
- 4 large Russet potatoes
- 1 lb ground beef (85/15 lean)
- 1 cup sweet corn kernels, drained
- 1 cup shredded sharp cheddar cheese
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup sour cream
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 2 tbsp sliced green onions
Step-By-Step Directions
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes and pierce them with a fork.
- Rub with olive oil and salt, then bake for 60 minutes.
- Brown the ground beef in a skillet and drain excess fat.
- Sauté the onion and garlic with the beef for 5 minutes.
- Stir in corn, paprika, cumin, salt, and pepper; cook for 3 minutes.
- Slice baked potatoes and scoop the centers into a bowl.
- Mash potato centers with beef, corn, sour cream, and half the cheese.
- Spoon the filling back into the shells and top with remaining cheese.
- Bake for 10-15 minutes until the cheese is bubbly.
- Garnish with green onions and serve warm.
How To Serve It
Serve these potatoes hot right out of the oven. They look impressive on a large platter for casual hosting. Pair them with a simple green side salad for balance. Roasted broccoli or steamed green beans also work beautifully. This is a complete meal that needs very little else.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. You can also freeze the stuffed potatoes for later. Wrap them tightly in foil before placing in a freezer bag. Reheat in the oven at 350°F to keep the skin crispy. Avoid the microwave if you want the best texture.
Make It Even Better (Pro Tips)
- Don’t skip scrubbing the potatoes for the best skin texture.
- Avoid over-scooping the potato to keep the shells sturdy.
- Use sharp cheddar for the most punchy flavor profile.
- Prep the beef mixture ahead of time to save minutes later.
- Try this for a game day snack by using smaller potatoes.
- Add a dash of hot sauce for a spicy kick.
- Ensure the potatoes are fork-tender before you start scooping.
Easy Ways To Change It Up
- Swap ground beef for ground turkey for a lighter version.
- Use pepper jack cheese to add a little heat.
- Try sweet potatoes for a different seasonal twist in Fall.
- Add black beans to make the filling even heartier.
Quick Questions
What are the best potatoes to use?
Russet potatoes are the best choice for this recipe. Their high starch content makes them fluffy when mashed. The thick skins also hold up well during the double-bake.
Can I make these ahead of time?
Yes, you can assemble them earlier in the day. Keep them covered in the fridge until you are ready. Just add a few extra minutes to the final bake time.
I hope you love these hearty stuffed potatoes as much as we do. They are the perfect way to end a busy day. Enjoy every cheesy bite!
— Ethan
Cheesy Beef and Corn Stuffed Potatoes
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Scrub potatoes, pierce with a fork, rub with olive oil and salt, and bake for 60 minutes or until fork-tender.
- While potatoes bake, brown ground beef in a skillet over medium-high heat until fully cooked, draining excess fat.
- Add diced onion and garlic to the skillet and sauté for 4-5 minutes until translucent.
- Stir in the corn, paprika, cumin, salt, and pepper; cook for 3 minutes then remove from heat.
- Slice baked potatoes in half lengthwise and scoop out the centers into a mixing bowl, leaving a 1/4-inch thick shell.
- Mash the potato centers and combine with the beef and corn mixture, sour cream, and 1/2 cup of the cheddar cheese.
- Spoon the filling back into the potato shells and place on a baking sheet.
- Top with the remaining 1/2 cup of cheddar cheese.
- Bake for 10-15 minutes until the cheese is melted and bubbly.
- Garnish with sliced green onions and serve warm.
