Serve with a simple side salad or roasted vegetables for a complete meal.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the potato crisp.
These also freeze well before the second bake—just thaw and bake when ready to serve.
Variations
Low-Carb Version: Replace mashed potato topping with mashed cauliflower.
Cheesy Twist: Mix shredded cheese into the mashed potatoes before topping.
Vegetarian Option: Replace ground meat with lentils or plant-based crumbles.
Mini Party Bites: Use smaller potatoes for appetizer-style servings.
FAQ
Can I use sweet potatoes instead of russet?
Yes! Sweet potatoes make a delicious and slightly sweeter base for this recipe.
Do I have to scoop out the potato?
Not necessarily—you can simply split the potato and pile the filling and mash on top, but scooping creates that classic stuffed look.
Can I make it ahead of time?
Yes, assemble them ahead and refrigerate. Just bake when ready to serve.
