Best Beef Stuffed Potatoes Recipes

BEEF-STUFFED POTATOES

Steps:

• Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. , Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells., Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through.

BACON-WRAPPED BEEF TENDERLOIN AND SUPER-STUFFED POTATOES WITH SMOKED GOUDA AND CARAMELIZED MUSHROOMS AND ONIONS

Steps:

• Preheat the broiler to high.
• Place the potatoes on a microwave-safe plate and microwave on High for 15 minutes, rotating once. While the potatoes are cooking, make the stuffing for the potatoes.
• Preheat a skillet over medium-high heat with about 2 tablespoons of the EVOO (twice around the pan). Add the mushrooms and cook until they start to brown, about 4 to 5 minutes. Add the onions, garlic, thyme, salt, and pepper. Continue to cook, stirring frequently, for 4 to 5 minutes.
• While all that is working, line the bacon slices up on a meat-safe cutting board a few inches apart. Preheat a second skillet over high heat with the remaining 2 tablespoons of EVOO. Season the steaks with salt and pepper and center each steak atop a bacon slice. Wrap the bacon over the steaks. Place seam side down in the skillet and cook for 2 minutes on each side. Reduce the heat to medium under the steaks after the first 2 minutes on each side. Cook the meat, turning occasionally, for another 6 to 10 minutes for medium rare to medium well.
• Once the potatoes are cooked, cut them in half lengthwise and scoop out the flesh into a medium bowl, taking care not to rip the potato skins. Using a potato masher, smash the potato flesh together with the sour cream until combined. Stir in the sautéed mushrooms and onions, shredded Gouda, salt, and pepper. Mound the filling back into the potato skins. Place on a cookie sheet and transfer to the broiler, 6 inches from the heat, until lightly brown, 3 to 4 minutes.
• Serve the bacon-wrapped beef tenderloin alongside the super-stuffed potatoes.

OSCAR-STUFFED BEEF TENDERLOIN WITH ROSEMARY POTATOES AND BEARNAISE

Steps:

• For the beef: Preheat the oven to 400 degrees F.
• Chop the crabmeat and place in a bowl. Add the mayonnaise and chives, and mix to combine. Season with salt, pepper and the lemon juice. Cover the bowl with plastic wrap and refrigerate until ready to use.
• Make a shallow cut lengthwise into the beef and then continue cutting along the curve, until the beef is a flat sheet. Sprinkle the beef with salt and pepper. Spread the crab mixture in an even layer on the beef, then place the asparagus lengthwise over the crab with the tips poking out. Roll up the beef to make a pinwheel, then use butchers twine to tie it together in 1-inch increments. Heat an ovenproof saute pan over high heat and add some oil. Sear the beef on all sides, then transfer the pan to the oven and cook until the internal temperature hits 130 degrees F, 30 minutes. Remove the meat from the pan and rest on a cutting board before slicing.
• For the potatoes: Place the potatoes in a saucepan filled with cool salted water. Cook the potatoes until tender, then drain and cool. Using your thumb or a spoon, smash the potatoes until they break apart slightly. In a straight-sided saute pan add enough oil to come 1-inch up the sides of the pan. Heat over medium heat until a deep-frying thermometer reads 365 degrees F. Add the rosemary and fry until crispy, then remove with a slotted spoon and drain on paper towels. Fry the potatoes until golden brown and crispy, then remove with a slotted spoon and drain on paper towels. Season with the flaky sea salt and pepper, and garnish with the fried rosemary.
• For the bearnaise: In a small saucepan set over medium-high heat, combine the vinegar, wine, shallots, bay leaf and half of the tarragon. Bring to a simmer and cook until reduced by half. Remove from the heat and set aside to cool. Pour through a fine mesh sieve to strain out the solids.
• In the pitcher of a blender, add the yolks and the vinegar reduction. With the blender running, add one-third of the butter in a slow, steady stream. Once it emulsifies, increase the blender speed to high and add the remaining butter. Add the remaining tarragon leaves, then season with salt and pepper and give it one more buzz. Set aside in a warm spot to hold the sauce.
• Slice the beef into two portions and serve with the potatoes and bearnaise sauce.

BEEF STUFFED POTATOES

Steps:

• Bake potatoes; cool then slice in half.
• Brown beef and onions in skillet seasoning with salt and pepper once it begins to brown, drain. Scoop centers from potatoes, mash. Add mayonnaise, milk and cheddar cheese. Mix beef with mashed potatoes mixture. Add garlic salt and adjust seasonings. Spoon into shells of baked potatoes.
• Bake 350 degrees for 30 minutes (or can microwave). Top with butter, extra cheese and sour cream. Freezes well.

BEEF AND ONION STUFFED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Put the beef stock in a large saucepan over medium heat and bring to a boil. Cook until the liquid is reduced by half, leaving 4 cups.
• Put the potatoes on a rimmed baking sheet and roast until just tender, about 45 minutes. When cool enough to handle, cut potatoes in half lengthwise and using a spoon, remove the potato flesh and reserve, leaving 1/2-inch thick rim around the edges. Drizzle 1 tablespoon of olive oil on the baking sheet and put potato shells on it, cut side down; bake until the cut side is golden brown and skin is crispy, about 20 minutes.
• Pat the meat pieces dry with paper towels and season with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven and sear the beef on all sides to a deep golden brown, about 10 minutes. Remove the meat to a plate and carefully add a tablespoon of water to the hot pot, scraping up the brown bits from bottom of the pan. Add a tablespoon of olive oil and the pearl onions and season with salt and pepper, to taste. Cook about 7 minutes, stirring often, until the onions begin to caramelize, adding water, as needed, to deglaze the brown bits from the bottom of the pan. When the onions are a deep golden brown, add the reduced beef stock and the beef and their juices and bring to a boil. Reduce the heat to maintain a simmer and cook until the meat is tender, skimming fat off the top, if necessary, about 35 to 40 minutes.
• Pass the reserved potato flesh through a ricer or mash with a masher until smooth, adding hot water to loosen them. Add 1 tablespoon olive oil, season with salt and pepper, to taste, and mix well.
• Ladle the stew into the crisp potato bowls, top with a spoon of mashed potatoes and enjoy.

IRISH POTATOES STUFFED WITH CORNED BEEF:

Steps:

• Scrub potatoes well; prick with fork in several places. Bake at 375°F for 1 to 1 1/4 hours or until easily pierced with fork.
• Meanwhile, melt 2 Tablespoons butter in small saucepan. Saute onion and green pepper until tender.
• When potatoes are cool enough to handle, remove thin slice from top of each potato. Scoop out inside of potato, leaving 1/4 inch thick shell. Place potato pulp in mixing bowl with remaining 2 Tablespoons butter. Beat, adding enough milk to make stiff mashed potato mixture. Add Worcestershire sauce, corned beef, onion, green pepper, and butter in which they were cooked; mix well. Add salt and pepper to taste. Fill potato shells with mixture, make a well in top of each potato. Bake at 350°F for 30 minutes.
• Meanwhile, combine water and 1 teaspoon salt in medium saucepan; bring to boil. Add vinegar to boiling water. Break eggs, 1 at a time, into sauce dish; slide into boiling water. Poach eggs to desired degree of doneness.
• Place 1 poached egg in well on top of each potato. Garnish with parsley. Serve. Makes 4 servings.
• NOTE: The stuffed potatoes can be prepared a day in advance and refrigerated until baking time. Allow a few extra minutes to heat.
• Irish Cooking.

GROUND BEEF AND SALSA STUFFED POTATOES

Steps:

• Bake the potatoes for about 1 hour at 400 degrees or until the potatoes are tender.
• Meanwhile in a skillet cook the ground beef with onion, garlic and green bell pepper until ground beef is no longer pink (about 10-12 minutes) drain fat.
• Add in the Parmesan cheese and salsa; continue to cook for another 3-4 minutes.
• Season with salt and pepper.
• Cut the potatoes in half lenghwise and fluff up the pulp with a fork.
• Place potatos on a baking sheet.
• Season pulp with salt and pepper.
• Spoon equal amounts of ground beef mixture on top of each potato.
• Top with cheddar cheese and green onions.
• Return to oven for 5-10 minutes or until the cheese has melted.
• Serve with sour cream.
• Delicious!

WAGYU GROUND BEEF PAPAS RELLENAS (STUFFED POTATOES)

Steps:

• PREPARING THE AVOCADO SAUCE: Mash the large ripe avocado (after peeling and removing the seed). In a bowl, mix the mashed avocado, sour cream, and salsa verde together. Chill until serving. Note: This can be made 2 days ahead of time. Just cover and chill in the refrigerator until ready to use.
• PREPARING THE POTATOES: Medium dice the potatoes. In a large pot, add the diced potatoes, and cover the potatoes with cold water. Add 2 tablespoons of Kosher salt to the water. Bring to a boil on high heat, and then reduce to medium heat. Boil the potatoes for 15 to 20 minutes until they are soft enough to mash.
• PREPARING THE FULLBLOOD WAGYU GROUND BEEF: While potatoes are boiling, heat a medium sauté pan with 2 tablespoons of grapeseed oil on medium-high heat. Once heated, add the Fullblood Wagyu ground beef in small pieces. As the beef is cooking, break it up into smaller pieces with a wooden spoon. Cook the beef for 3 minutes, and add the diced yellow onion. Cook for an additional 3 minutes. Add the ground coriander, ground cumin, ancho chile powder, kosher salt, and minced garlic. Taste, and add more salt if needed.
• FINISHING THE POTATOES: Once ready, mash the potatoes with the butter, heavy cream, and 1 1/2 teaspoons of salt. Taste, and add more salt and/or freshly ground black pepper as needed. Let the potatoes cool a little. Then, add the arrowroot powder and egg to the potatoes.
• PREPARING THE PAPAS RELLENAS: Preheat the oven to 375°F. Take a heaping 1/4 cup of potatoes, and form a flat patty in your hand. Then add about 1 1/2 tablespoons of Fullblood Wagyu beef to the center of the potato patty. Carefully form the potato patty around the beef. Roll the stuffed potatoes in arrowroot powder, and place it on a plate. Wash your hands between each ball or they will stick. Repeat the above process until all potatoes are used. Place the potato balls in the freezer for 15 minutes. Remove the potato balls from the freezer, and grease a cupcake or muffin pan. Fill the cupcake pan with the potato balls. Spray avocado oil on the potato balls.
• FINAL STEPS: Cook the potato balls (in the cupcake pan) at 375°F for 40 minutes. Remove them from oven, and flip each potato ball carefully. You may need to push them in the cupcake mold after you flip. They may not come out whole and break a little, but press them into the cupcake mold firmly. Cook for another 15 minutes. Remove them from the oven, and let the papas rellenas cool for 10 minutes. Carefully run a knife around the edges to remove them from the cupcake pan. Serve them with the avocado sauce, and enjoy!

BEEF STROGANOFF-STUFFED POTATOES

Steps:

• Toward the end of the cooking time bake the potatoes in the microwave otherwise bake in oven at 425 degrees for about 40 minutes.
• Dissolve bouillon in 1/2 cup water; set aside.
• In nonstick skillet heat oil over high heat.
• Add beef; cook, stirring, until browned about 5 minutes.
• Add next 4 ingredients, cook, stirring occasionally, until onion is softened about 3 minutes.
• Add bouillon mixture; bring to a boil.
• Reduce heat to low; cover.
• Simmer until meat is very tender, about 30 minutes.
• Stir together flour and 1 Tablespoon water, set aside.
• Stir sour cream into beef mixture.
• Stir in flour mixture; cook until thickened, 1-2 minutes.
• Spilt baked potatoes lengthwise, fluff with fork.
• Top with beef mixture and parsley.
• Serve while warm.

CORNED BEEF STUFFED SWEET POTATOES

Steps:

• Heat oven to 400 degrees F.
• Cut cooked sweet potatoes open lengthwise, about 1/3 from the top.
• Scoop out inside of potato being careful not to puncture the skin.
• Reserve the inside potato.
• Cook butter and kale in skillet until kale is wilted through.
• Add reserved sweet potato, corned beef, ½ of the green onions, and ½ of the cheese.
• Stir and heat through until combined.
• Fill sweet potato skins with the meat mixture.
• Top each potato with the other half of the cheese and onion.
• Place in oven for 15 minutes or until cheese is melted.
• Let cool slightly before serving. Enjoy!

BEEF N' ONION STUFFED POTATOES

Steps:

• 1. Preheat oven to 425 degrees.
• 2. Wash potatoes with clear water. Dry potatoes with a paper towel. Using a fork poke each potato twice on the top side. Place potatoes in hot oven and bake for one hour. While potatoes are baking, prepare the caramelized onions.
• 3. In a large skillet, over medium heat, melt the butter. Place the peeled and sliced onion into the melted butter. Let the onions cook for 3-5 minutes. Then sprinkle the onions with brown sugar and stir to distribute the sugar. Cover and cook til golden brown and translucent. Remove from heat until needed.
• 4. To make the sauce: In a medium bowl, combine the yogurt, horseradish sauce, garlic, Italian seasoning, mayonnaise and lemon juice. Season to taste with salt and pepper.
• 5. Check potatoes. Remove from oven, but don't turn off the oven. Cut a slice from the top side of each potato. Scoop out the potato flesh, leaving a 1/4 inch rim inside the skin. Add the potato flesh to the sauce mixture, mashing and blending til smooth.
• 6. Spoon the sauce/potato mixture into the potato skins.
• 7. Slice the roast beef into strips. Lay the roast beef on top of the potatoes and top with the caramelized onions. Sprinkle with a pinch of dried thyme leaves. Return the stuffed potatoes to the oven and heat through for 20-30 minutes. Serves 6.
• 8. Notes: I used sliced roast beef from my grocer's deli. I used a grapefruit spoon to scoop out the potato flesh. You can salt the outside of the potatoes for a crisper skin. If you prefer, you can add the sliced beef to the potato mixture before stuffing the skins. Then top the potato with the caramelized onions and thyme. You can also split the potatoes in half and stuff them on the half shell. Enjoy!