Looking for a hearty and satisfying dinner that will please the whole family? These stuffed baked potatoes are beautifully crispy on the outside and creamy on the inside, filled with juicy beef, mushrooms, spinach, and melted mozzarella.

The perfect dish for the weekend, a festive lunch, or any time you want to make something special – but still with ingredients you can afford.

Why you’ll love this recipe?
✔ Crispy skin and fluffy inside
✔ Rich meat filling with mushrooms
✔ Golden brown cheese on top
✔ Complete menu complemented by fresh salad
✔ Also suitable for visits and family celebrations

Ingredients
For stuffed potatoes:
4 large potatoes for baking
200 g minced beef
1 egg
1 onion (approx. 150 g), finely chopped
100 g mushrooms, chopped
50 g fresh spinach, chopped
140 g mozzarella, grated
2 cloves garlic
20 g butter
2 tablespoons olive oil
1 teaspoon dried garlic
1 teaspoon paprika
1 teaspoon Provencal herbs
salt and black pepper to taste
fresh parsley for garnish
For fresh Mediterranean salad:
1 red tomato
1 yellow tomato
2 cucumbers
100 g mini mozzarella
3 lettuce leaves
1/2 red onion
fresh basil
Dressing:
2 tablespoons olive oil
juice of 1/2 lemon
1 tablespoon soy sauce
1 clove garlic
1 teaspoon whole grain mustard
salt and pepper
Step-by-step preparation process
1️⃣ Preparing the potatoes
Preheat the oven to 200 °C.
Wash, dry the potatoes, brush with olive oil and salt. Prick them with a fork to allow steam to escape.
Bake for 50-60 minutes, until soft and the skin is crispy.

2️⃣ Meat filling
Melt the butter with a little olive oil in a pan.
Fry the onion until translucent. Add the minced meat, break it up with a wooden spoon and fry until golden brown. Season with salt, pepper, paprika and dried garlic.

Stir in the mushrooms and sauté until the water evaporates. Add the fresh garlic and spinach. Season with herbs and heat briefly.

3️⃣ Preparation of the potato “boats”
Cut the baked potatoes in half lengthwise.
Carefully scoop out most of the flesh (leave about 1 cm at the skin).

Mash the scooped out part with an egg, add the meat mixture and mix well.

4️⃣ Filling and second baking
Fill the potato skins with the mixture and sprinkle with mozzarella.
Bake for another 15–20 minutes at 200 °C until the cheese is golden brown.

5️⃣ Preparation of the salad
Mix the chopped tomatoes, cucumber, onion, lettuce, mozzarella and basil.
Whisk the dressing separately and add just before serving.

Time required
Prep: 25 minutes
Bake: 1 hour 20 minutes
Total: approximately 1 hour 45 minutes
Serves: 4

Why this recipe works?
Baking the potatoes together ensures the perfect combination – a crispy outer layer and a soft, fluffy center.
Mixing the hollowed-out flesh with an egg creates a creamy base that holds the meat filling together.
The mushrooms add depth of flavor, the spinach adds freshness, and the mozzarella creates a tempting golden crust.

The fresh lemon-mustard dressing also balances the richness of the main course.

Extra tips
You can also use a mixture of beef and pork.
For a spicier version, add chili or smoked paprika.
Vegetarian option? Replace the meat with a mixture of lentils and sautéed mushrooms.
This recipe is perfect for when you want to make something hearty, homemade, and yet impressive. It combines classic ingredients with modern presentation.

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