Pin it
Cheesy ground beef-stuffed crispy mashed potatoes are pure comfort food that brings together tender potatoes, savory beef, molten cheese, and a perfectly crunchy shell. This recipe began as a creative answer to leftover mashed potatoes one weeknight and quickly became a most-requested family favorite for both holidays and quick weeknight feasts.
When I first served these at a Sunday game night, the platter disappeared in minutes. Ever since then, stuffing mashed potatoes with everything good in the fridge has become our happy little tradition.
Ingredients
- Russet potatoes: Provide a fluffy mash and hold their shape best for stuffing. Pick ones that feel heavy and are free from blemishes.
- Ground beef: Adds heartiness and rich flavor. Choose 80 percent lean for flavor and moisture.
- Shredded cheese: Brings all the gooey meltiness. Cheddar gives sharpness and mozzarella stretches beautifully.
- Onion: Deepens the beef filling’s flavor. Chop it finely for best texture.
- Garlic: Lends wonderful aromatic notes. Use fresh cloves and mince just before using.
- Italian seasoning: Blends herbs for added savory dimension. Dried is convenient and packs in flavor.
- Salt and pepper: Let you season every layer well. Taste as you go for best results.
- Milk: Makes mashed potatoes creamy. Whole milk works best.
- Butter: Enriches the potatoes and creates that classic comforting flavor. Go for unsalted so you control the saltiness.
- Breadcrumbs: Ensure the crunch factor. Use panko for extra crispiness or homemade for rustic texture.
- Oil for frying: Gives the necessary golden finish. Use a neutral oil with high smoke point, such as canola or vegetable.
Step-by-Step Instructions
- Prepare the Potatoes:
- Peel the russet potatoes and cut them into quarters. Place in a large pot, cover with cold water, salt lightly, and bring to a boil. Cook until potatoes are fork-tender about 15 to 20 minutes and drain them thoroughly.
- Cook the Beef Filling:
- While potatoes boil, cook the ground beef in a skillet with the chopped onion and minced garlic over medium heat. Break beef apart while it browns and cook until onion is soft and the mixture is fragrant about 5 to 7 minutes.
- Flavor the Filling:
- Add Italian seasoning salt and pepper to the beef. Remove from heat and quickly stir in half the shredded cheese until it is melted and all is combined.
- Mash the Potatoes:
- Return the drained potatoes to the warm pot. Add butter and milk while potatoes are still hot. Mash until very smooth and creamy. Season generously with salt and pepper.
- Cool the Potatoes Slightly:
- Spread mashed potatoes out in the pot or a dish and let cool just enough to handle comfortably. They should be moldable but not stiff.
- Form the Potato Cups:
- Scoop up a handful of cooled mashed potatoes and flatten gently in your palm. Shape it into a cup with thicker edges and a thin center.
- Fill and Seal:
- Spoon a generous scoop of the beef filling into the center of each potato cup. Gently fold the edges over the filling and pinch well to seal so none of the filling leaks.
- Breadcrumb Coating:
- Roll and press each stuffed potato ball gently in breadcrumbs. Cover every side for maximum crunch once fried.
- Fry Until Crispy:
- Heat oil in a deep fryer or heavy skillet over medium heat. Add a few potato balls at a time and fry until golden brown on all sides about 3 to 4 minutes per side. Transfer to paper towels to drain excess oil.
- Serve Immediately:
- Arrange warm crispy stuffed potatoes on a platter. Sprinkle remaining cheese on top and serve with your favorite dipping sauces like ranch or marinara for the best experience.
Pin it
My favorite part of this recipe is that ultra gooey cheese surprise inside each crispy shell. Watching my kids break open a potato and stretch the cheese always leads to lots of big grins. No matter how often I make these my family never tires of their golden crunch.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. To reheat just pop them in a 350 degree oven for about ten minutes which helps keep the outside crisp. You can freeze unfried stuffed potatoes on a tray then transfer to a freezer bag for up to one month. Fry straight from the freezer no need to thaw.
Ingredient Substitutions
Ground turkey or cooked lentils can stand in for beef for a lighter or vegetarian meal. Any melting cheese like Monterey jack gouda or pepper jack offers a fun flavor twist. Sweet potatoes work well for a deeper earthier flavor if you like experimenting.
Serving Suggestions
Serve these hot with dipping sauces like garlic aioli smoky ketchup or salsa verde. They make a killer appetizer for parties or game days. For a dinner just pair with a crisp salad or pickled vegetables to balance the richness.
Cultural Context
These stuffed potatoes trace back to several cultures that love filling mashed potatoes like Peruvian papa rellena or Eastern European stuffed potato pancakes. This recipe is an all American twist perfect for repurposing leftovers and pleasing a hungry crowd.
Pin it
You will not want to skip the extra handful of cheese inside the filling. A drizzle of hot sauce or herby yogurt dip on the side makes these even more irresistible for snackers of any age.
Frequently Asked Questions
- → Can I use different types of cheese?
Yes, you can use cheddar, mozzarella, or any cheese that melts well to customize the flavor to your liking.
- → What type of potatoes work best?
Russet potatoes are ideal due to their starchy texture, giving a fluffier mashed potato shell that holds together when stuffed.
- → How do I prevent the mashed potatoes from falling apart?
Let the mashed potatoes cool slightly so they're easier to shape, and ensure they're not too wet before stuffing and breading.
- → Is it necessary to fry the stuffed potatoes?
Frying gives the potatoes a crispy exterior, but you can also bake them on a parchment-lined tray in a hot oven until golden.
- → Can I make these ahead of time?
Yes, shape and bread the stuffed potatoes in advance. Refrigerate and fry or bake when ready to serve for best crispiness.