Name: Stuffed Baked Potatoes with Meat, Carrots, and Peas
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 large russet potatoes; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 pound ground beef; 1/2 cup diced carrots; 1/2 cup green peas (frozen or fresh); 1/4 cup beef broth; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1/4 teaspoon dried thyme; 1/2 cup shredded cheddar cheese; 2 tablespoons chopped parsley (optional, for garnish)

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Stuffed Baked Potatoes with Meat, Carrots, and Peas are a hearty, comforting meal that transforms a simple baked potato into a flavorful and satisfying dish. Filled with a savory blend of seasoned ground beef and vegetables, then topped with melted cheese, these loaded potatoes are perfect for family dinners, meal prepping, or a wholesome weeknight meal.

Why You’ll Love This Recipe
This dish offers the perfect combination of crispy potato skins, tender savory filling, and gooey melted cheese. It’s budget-friendly, uses common ingredients, and can be made ahead of time. The recipe is easy to adapt for different tastes and dietary needs, making it a versatile staple in any home cook’s repertoire. Each potato is a self-contained meal, making serving and cleanup especially convenient.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Russet potatoes

Olive oil

Onion, finely chopped

Garlic, minced

Ground beef

Diced carrots

Green peas (frozen or fresh)

Beef broth

Salt

Black pepper

Smoked paprika

Dried thyme

Shredded cheddar cheese

Chopped parsley (optional, for garnish)

Directions
Bake the Potatoes: Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean, pierce each several times with a fork, and place directly on the oven rack. Bake for 50–60 minutes, or until the potatoes are soft inside and have crispy skins.

Prepare the Filling: While the potatoes bake, heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic. Sauté for 2–3 minutes until softened.

Cook the Meat and Vegetables: Add the ground beef, breaking it up as it cooks. Sauté until browned, about 6–7 minutes. Stir in diced carrots, peas, beef broth, salt, pepper, smoked paprika, and thyme. Cover and simmer for 8–10 minutes, until the vegetables are tender and the mixture has slightly thickened.

Stuff the Potatoes: Once baked, remove potatoes from the oven and let cool slightly. Slice each potato lengthwise and carefully scoop out a small portion of the center to create room for the filling.

Assemble and Bake: Fill each potato with the meat and vegetable mixture. Top with shredded cheddar cheese. Place the stuffed potatoes on a baking sheet and return to the oven. Bake for 5–10 minutes, until the cheese is melted and bubbly.

Serve: Garnish with chopped parsley if desired and serve warm.

Servings and timing
Servings: 4

Preparation Time: 15 minutes

Cooking Time: 60 minutes

Total Time: 75 minutes

Calories: Approximately 420 kcal per serving

Variations
Cheese Options: Use mozzarella, Monterey Jack, or a cheese blend for different flavor profiles.

Spicy Kick: Add a chopped jalapeño or a pinch of red pepper flakes to the meat mixture.

Vegetarian: Substitute ground beef with lentils or plant-based ground meat.

Loaded Style: Add sour cream, chives, or crumbled bacon as toppings.

Sweet Potato Version: Use large sweet potatoes for a slightly sweeter, nutrient-rich alternative.

Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Wrap each stuffed potato individually in foil and store in a freezer-safe container for up to 2 months.

Reheating: Reheat in the oven at 350°F (175°C) for 15–20 minutes or in the microwave on medium power until heated through.

FAQs
Can I make this recipe ahead of time?
Yes, prepare and assemble the potatoes in advance, then bake them to melt the cheese just before serving.

Do I need to peel the potatoes?
No, leave the skins on for structure and added texture. They also hold the filling better.

What type of potatoes work best?
Russet potatoes are ideal due to their size and fluffy interior when baked.

Can I use canned vegetables?
Yes, though fresh or frozen vegetables will retain better texture and flavor during baking.

Is it possible to use ground turkey instead of beef?
Absolutely. Ground turkey is a leaner alternative and works well in this recipe.

How do I keep the potato skins from tearing?
Let the potatoes cool slightly before slicing and handle them gently when scooping out the flesh.

Can I microwave the potatoes to save time?
Yes, but oven baking yields a better texture. If microwaving, finish them in the oven to crisp the skins.

How can I make this dish healthier?
Use low-fat cheese, lean ground meat, and increase the vegetable ratio to lighten the dish.

What can I serve with stuffed potatoes?
A green salad, steamed vegetables, or a light soup pairs well with this hearty dish.

Are these suitable for meal prepping?
Yes, they store and reheat well, making them ideal for batch cooking and meal prep.

Conclusion
Stuffed Baked Potatoes with Meat, Carrots, and Peas deliver classic comfort in a wholesome, all-in-one format. With their crispy skins, savory filling, and melted cheese topping, they offer both satisfaction and simplicity. Whether you’re feeding a hungry family or prepping meals for the week, these loaded potatoes are a reliable and delicious choice.

Stuffed Baked Potatoes with Meat, Carrots, and Peas

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Author: Douaa
Total Time: 1 hour 15 minutes
Yield: 4-servings

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Description

Stuffed Baked Potatoes with Meat, Carrots, and Peas are a hearty and satisfying meal packed into a crispy russet potato shell. Filled with seasoned ground beef, tender vegetables, and topped with melted cheddar cheese, this comforting dish is perfect for a wholesome weeknight dinner or casual family meal.

Instructions

Preheat oven to 400°F (200°C).
Scrub potatoes, pierce with a fork, and bake directly on rack for 50–60 minutes until soft inside and crispy outside.
In a skillet, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes.
Add ground beef and cook until browned, about 6–7 minutes.
Stir in carrots, peas, broth, salt, pepper, paprika, and thyme. Cover and simmer for 8–10 minutes.
Once potatoes are cool enough to handle, slice lengthwise and scoop out some of the flesh to create a cavity.
Fill each potato with meat and vegetable mixture, top with cheddar cheese.
Return to oven and bake an additional 10 minutes until cheese is melted and bubbly.
Garnish with parsley if desired and serve warm.