Stuffed and Loaded Baked Potatoes

A headon image of a loaded cheesy meat stuffed baked potato

4.54 from 13 votes

Stuffed and Loaded Baked Potatoes

Flavorful meat, soft, fluffy potato, and melty cheese all come together in this dish to create a simple and comforting bite that can be added to or paired with steamed veggies for a complete meal option.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Entree, Lunch, Main Course

Cuisine: American

Servings:

Calories: 279kcal

Author: Kitrusy

Ingredients

3 large potatoes
1 lb ground beef or ground turkey or ground chicken
2 cloves fresh garlic minced
1/4 med onion minced
1 tsp Himalayan salt
1 tsp ground black pepper
1 tsp Smoked Paprika
1/2 tsp Dried Oregano
1/4 tsp dried rosemary
1/4 cup tomato sauce
2 tsp Worcestershire sauce
2 tbsp salted butter (divided into 6 slices)
1/2 cup Colby Cheese or Cheddar Cheese (shredded)
2 tbsp Chives finely chopped (to garnish)

Instructions

Wash and scrub your potatoes clean and prick them with a fork several times on all sides.
Cook your potatoes using any method you prefer:
To Bake Your Potatoes: Preheat your oven to 300°F. Pat your washed potatoes dry and rub them with a light coating of olive oil. Wrap each potato and place them onto a baking tray and bake for 60-90 minutes until a knife slides through it without resistance.
To Boil Your Potatoes: Fill a pot with cold water and submerge your potatoes. Set them on high heat to boil until fork tender all the way through.
To Microwave Your Potatoes: Pat your washed potatoes dry and rub them with a bit of olive oil. Place them onto a large plate, ensure they're not touching each other and microwave for 4-5 minutes before flipping and microwaving an additional 4-5 minutes until they are fork tender. (Note that the time you need to microwave them will depend on the size of the potato and it may require more or less time.)
While your potatoes cook, prep your meat by adding your ground beef to a saucepan and adding in the onions and garlic. Cook until your meat is no longer pink. Be sure to break up any larger chunks.
Mix in your salt, pepper, oregano, paprika, and rosemary along with the tomato sauce and Worcestershire sauce let the mixture cook for 2 minutes (stirring occasionally) before removing the saucepan from the heat and setting it aside to allow the flavors to meld.
Once your potatoes are fully cooked, drain them or remove them from their foil wrappers and allow them to cool for 5 minutes before slicing them in half lengthwise. Place each half face up onto a lightly oiled baking tray.
Optional: Score the flesh of each cut potato several times and place a small pat of butter onto it and allow the butter to melt and soak into the potato.
Pile equal portions of the meat mixture onto each of the 6 potato halves and top with equal amounts of shredded cheese.
Place your potatoes under the broiler for 2-3 minutes to melt the cheese.
Once your cheese is melted, remove your potatoes from the oven and top with chives and any other topping of your choosing. Serve immediately.

Notes

Top your potatoes with any thing from simple chives and cracked pepper, to sour cream or Greek yogurt, bacon crumbles, diced tomatoes, etc.

Nutrition