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.
Ingredients
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4 large russet potatoes
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1/2 pound ground beef
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1/2 cup diced carrots
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1/2 cup green peas (frozen or fresh)
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1/4 cup beef broth
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon smoked paprika
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1/4 teaspoon dried thyme
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1/2 cup shredded cheddar cheese
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2 tablespoons chopped parsley (optional, for garnish)
Instructions
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Preheat oven to 400°F (200°C).
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Scrub potatoes, pierce with a fork, and bake directly on rack for 50–60 minutes until soft inside and crispy outside.
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In a skillet, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes.
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Add ground beef and cook until browned, about 6–7 minutes.
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Stir in carrots, peas, broth, salt, pepper, paprika, and thyme. Cover and simmer for 8–10 minutes.
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Once potatoes are cool enough to handle, slice lengthwise and scoop out some of the flesh to create a cavity.
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Fill each potato with meat and vegetable mixture, top with cheddar cheese.
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Return to oven and bake an additional 10 minutes until cheese is melted and bubbly.
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Garnish with parsley if desired and serve warm.
Notes
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For a vegetarian version, replace meat with lentils or mushrooms.
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Leftover potato flesh can be mashed and added to the filling.
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Serve with a side salad or sour cream for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American