Stuffed Baked Potatoes with Ground Beef

Easy and delicious stuffed baked potatoes with ground beef. These potatoes are loaded with spiced ground beef and pine nuts that are difficult to resist. Serve this as an appetizer or the main meal, and enjoy!

Stuffed baked potatoes with ground beef are famous in the middle east and are called "Batata Mahshieh Bel-laham". It is sometimes served as an appetizer, and at times it is considered the main meal.

The potatoes are loaded with spiced ground beef and pine nuts.

Traditionally, the potatoes are slightly fried before they are filled; however, we will pre-bake them for health reasons and save time.

Let us start!

Stuffed Potatoes Essential Ingredients

What makes this dish great is all the flavors it includes. Here is a list of ingredients needed and their role in this dish.

• Olive Oil: I recommend using Extra Virgin Olive Oil. It provides the potatoes with a delicious flavor.
• Onions: The onions will be used for the ground beef. They also give flavor to the dish.
• Garlic: The garlic will be used for the ground beef.
• Salt & Pepper: Ground beef seasoning.
• Pine Nuts: The pine nuts will be mixed with the ground beef. Make sure to roast the pine nuts before.
• Ground Beef: I used Australian ground beef; you can also use ground lamb.
• Potatoes: Use medium-sized potatoes.
• Lemon Juice: Use fresh lemon juice.
• Chicken Stock: The chicken stock will be used to marinate the potatoes and give them flavor.

Making Stuffed Baked Potatoes

This recipe is easy to make, and makes the perfect dinner or appetizer. Here is what you need to do:

• Cook the beef: In a medium-sized cooking pot, add the olive oil, and let it simmer for a few minutes. Then add the diced onions and minced garlic and cook until translucent in color. Then add the ground beef and cook for 5-7 minutes or until it turns slightly brown. Then add the salt, pepper, and pine nuts and mix until combined. Remove the beef from heat and let it cool down to room temperature.

• Preheat the oven to 210°C (410°C)
• Prepare the potatoes: Peel the skin of the potatoes, and then core out the potatoes, leaving 1 cm (¼ inch) of potato flesh on the sides. Place the potatoes cores at the bottom of a greased casserole, then place the potato shells on top of the potato cores. Tip: While you peel and core out the potatoes, place the potato shells and cores in a bowl filled with cold water to prevent discolorization. 

• Bake the potatoes: Brush the potatoes with olive oil and lemon juice. Then bake them for 10 minutes or until their crust is slightly golden.
• Fill the potatoes: Now, fill each potato to the top with the ground beef, and place them back on the casserole. 
• Make the sauce: Add and combine the chicken stock, lemon juice, and olive oil. Pour the chicken stock on top of the stuffed potatoes.
• Bake the potatoes again: Now bake the potatoes for another 25-30 minutes.

Variations

I love a dish that I can alter and change, and this is one of those dishes! Here are a few modifications that you can make to make the stuffed baked potatoes with ground beef even better!

• Spicy - add chili pepper flakes to the ground beef.
• Veggies - you can add green, red, and yellow capsicum after sautéing the onions for nutritional value!
• Cheese - when filling out the potatoes alternate between layers of ground beef and mozzarella cheese.

Frequently Asked Questions

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4.9 from 11 votes

Stuffed Baked Potatoes with Ground Beef

Easy and delicious stuffed baked potatoes with ground beef. These potatoes are loaded with spiced ground beef and pine nuts that are difficult to resist. Serve this as an appetizer or the main meal, and enjoy!

Prep Time30 mins

Active Time40 mins

Total Time1 hr 10 mins

Course: Appetizer

Cuisine: Mediterranean

Diet: Gluten Free

Keyword: easy, ground beef, quick, stuffed baked potatoes

Yield: 12 Servings

Calories: 299kcal

Ingredients

Metric - US Customary

Meat Filling:

• ▢ 1 tablespoon of Olive Oil
• ▢ 2 Large Onions Finely Chopped
• ▢ 3 Cloves of Garlic Minced
• ▢ 500 grams of Ground Beef
• ▢ 1 teaspoon of Salt
• ▢ ½ teaspoon of Black Pepper
• ▢ 40 grams of Roasted Pine Nuts

Potatoes:

• ▢ 12 Medium Sized Potatoes
• ▢ 1 tablespoon of Olive Oil
• ▢ 2 tablespoons of Lemon Juice

Sauce:

• ▢ 500 ml of Chicken Stock
• ▢ 60 ml of Lemon Juice
• ▢ 1 tablespoon of Olive Oil

Instructions

Meat Filling:

• In a medium-sized skillet, add the olive oil and let it simmer for (1-2 minutes). Then, add the onions, followed by the minced garlic, and cook for (3-5 minutes) or until translucent in color. Then, add the minced meat, and cook for (5-8 minutes), stirring occasionally, or until the meat is lightly browned. Then, add the salt, black pepper, and roasted pine and cook the meat for another 5 minutes or until browned, stirring occasionally.
• Remove the meat filling from heat and set it aside to cool.

Potatoes:

• Preheat the oven to 210°C (410°C)
• Peel the skin of the potatoes and carefully core out the middle portion of the potatoes, leaving 1 cm of potato flesh on the sides. As you prepare the potatoes, place the potato cores and potato shells in a container filled with water to prevent decolorization.
• Then, place the potato cores at the bottom of a greased casserole. Then, place the potato shells on top of the potato cores—drizzle olive oil and lemon juice on the potatoes.
• Bake the potatoes for 5 minutes to give the crust a slightly golden color. Then remove the potatoes and set them aside to cool down slightly.

Sauce:

• Add and combine the chicken stock, lemon juice, and olive oil. Set the mixture aside.

Assembling the dish:

• Stuff the potato shells with the meat filling and place them on top of the potatoes cores. Then, pour the chicken stock mixture onto the stuffed potatoes. Cover the casserole with aluminum foil and bake the potatoes for 25-30 minutes or until the potatoes are tender.

Notes

• Make-Ahead Instructions: You can prepare this dish ahead of time by preparing the meat filling the night before and storing it in an air-tight container in the fridge. Bring the meat filling to room temperature before stuffing the potato shells.
• Storage Instructions: Leftovers can be stored in the fridge for four days.
• Leftover Beef: The leftover cooked minced beef can sealed in a vacuum bag and stored in the freezer for up to 4 months. 

Nutrition

Serving: 1Potato | Calories: 299kcal | Carbohydrates: 41g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 240mg | Potassium: 1060mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 48mg | Calcium: 40mg | Iron: 3mg