Alejandra Cota

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Baked Potato Stuffed with Meat and Puree

15 mins
40 mins
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Prepare this delicious baked potato in the oven stuffed with meat and puree. Potatoes are a very easy-to-cook ingredient that you can make in many different ways. This rich recipe for stuffed potato is a good idea to serve as a side dish or main course. For this baked potato and stuffed with meat with puree you do not need a gas oven, you can use an electric oven and it will do very well for this recipe.
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6 portions
  • enough Water
  • enough salt
  • 6 potatoes, whole with the skin
  • 1/4 cups butter, for the mashed potatoes
  • 1/2 cups milk, for the mashed potatoes
  • 1 pinch salt, for the mashed potatoes
  • 1 pinch black pepper, for the mashed potatoes
  • 1 pinch nutmeg, for the mashed potatoes
  • 2 tablespoons olive oil, for the meat
  • 1/4 cups onion, finely chopped for the meat
  • 1 teaspoon garlic, finely chopped for the meat
  • 1/2 kilos ground beef, of beef, for the meat
  • 1 cup mashed tomatoes, for the meat
  • 1/4 cups Red wine, for the meat
  • 1/4 cups beef broth, for the meat
  • 2 tablespoons thyme, for the meat
  • 2 bay (laurel), for the meat
  • 1 pinch salt, for the meat
  • 1 pinch black pepper, for the meat
  • 2 carrots, cut into small cubes, for the meat
  • 1 cup pea, pre-cooked, for the meat
  • 1/2 cups parmesan cheese, finely grated
  • enough parsley, finely chopped


Preheat the oven to 180 ° C (356F)
In a pot, place the potatoes with water and salt, cook until they are soft, remove and cool. Spoon the center of the potato with a spoon and reserve the two parts.
For the mashed potatoes, in a saucepan over medium heat heat the butter, with the milk, the filling of the potatoes that you previously reserved, with a potato masher, mash the potato until it forms a puree, season to your liking with salt, pepper and walnut moscada Cook until you get a consistent puree. Reserve.
For the meat, heat a pot over medium heat with the olive oil, cook the onion with the garlic, add the meat and cook until it browns, add the tomato puree, the red wine, the beef broth, season with the Thyme, the bay leaves, season with salt and pepper, cook until reduced. Finally, add the carrots and peas, remove from cooking and reserve.
Fill the potatoes with the previous preparation with the help of a starry sleeve, cover with the mashed potatoes and sprinkle with Parmesan cheese, bake 5 to 7 minutes to gratinate and serve with fresh parsley.


Serve the potato and sprinkle with fresh parsley.


Sauté the meat with the tomato puree so that no acid remains. When cooking whole potatoes, put them from cold water to cook, if you have cut them, let the water boil to start cooking.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Sylvia Eckes
02/11/2018 09:42:17

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