Stuffed Spud
Creamy stuffed baked potatoes topped with seasoned ground beef, broccoli slaw, and melted Cheddar cheese offer a hearty, comforting meal with rich flavors and fresh vegetables. Perfect for family dinners or casual gatherings, this dish combines savory, cheesy, and veggie elements in a satisfying presentation.
Ingredients
Instructions
- Place baking potatoes on paper towel in microwave oven.
- Microwave on 100% power for 16 to 18 minutes or until knife-tender, turning once.
- Remove potatoes; wrap each in foil and let stand for 5 minutes.
- While potatoes are resting, cook ground beef with Italian seasoning and 1/4 tsp. salt in a skillet until browned.
- Prepare Alfredo sauce and warm it slightly.
- Mix broccoli slaw with Alfredo sauce and nutmeg.
- Cut open the baked potatoes and scoop out some of the insides, leaving a border.
- Mix the scooped potato with cooked ground beef, Cheddar cheese, and milk to create a creamy filling.
- Stuff the potato shells with the beef mixture.
- Top with remaining Cheddar cheese and broccoli slaw mixture.
- Bake in a preheated oven at 375°F (190°C) for about 10 minutes or until cheese is melted and bubbly.
Tips & Substitutions
For a quicker version, use pre-cooked ground beef or leftover meat. You can substitute the ground beef with turkey or plant-based meat for a lighter option. Experiment with different cheeses, like mozzarella or pepper jack, for varied flavor. If you prefer a bit more crunch, add some diced bell peppers or onions to the beef mixture. Pair the stuffed spuds with a side salad for a well-rounded meal.
Serving Suggestions
Serve the stuffed spuds hot, garnished with fresh herbs like chives or parsley for added color. They pair wonderfully with a light green salad or steamed vegetables. For a hearty meal, consider serving with a side of your favorite dipping sauce. These potatoes make an excellent main dish for gatherings or as part of a comforting weeknight dinner.
Storage & Reheating
To store leftovers, place the stuffed potatoes in an airtight container in the refrigerator for up to 3 days. When ready to reheat, cover with foil and bake at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave them for 2-3 minutes, but the oven will help keep the skin crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Spud contains roughly 739 calories, with 25g protein, 75g carbohydrates, and 38g fat. It is an excellent source of calcium (65% of the Daily Value), protein (51% of the Daily Value), and vitamin A (44% of the Daily Value), and a good source of vitamin C and vitamin D. Note that it is relatively high in sodium, at 1223mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed potatoes ahead of time?
Yes! You can prepare the potatoes and filling in advance. Assemble the stuffed potatoes and store them in the refrigerator covered for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure they heat through thoroughly.
What can I use instead of Alfredo sauce?
If you don't have Alfredo sauce, you can use a homemade cheese sauce or even sour cream mixed with a bit of cream cheese for a tangy twist. Alternatively, a white sauce made from butter, flour, and milk would also work well.
Can I add other vegetables to the stuffing?
Absolutely! Feel free to customize your filling by adding vegetables like sautéed mushrooms, spinach, or diced tomatoes. Just make sure to cook them first to remove excess moisture, which will help keep your filling from becoming too soggy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).