Ingredients
Scale
- 4 large russet potatoes
- 1 lb ground beef
- 1 cup shredded cheese (cheddar, mozzarella, or preferred blend)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1/4 cup milk
- 4 tbsp butter
- 1 cup breadcrumbs
- Oil for frying
Instructions
- Peel and quarter potatoes, then boil in salted water for 15–20 minutes until fork-tender.
- Drain and mash potatoes with butter, milk, salt, and pepper until smooth; let cool slightly.
- In a skillet, cook ground beef with onion and garlic until browned and softened.
- Season with Italian seasoning, salt, and pepper; stir in 1/2 cup cheese until melted.
- Form mashed potatoes into cups in your hand, add beef filling, and seal into balls.
- Coat each stuffed potato in breadcrumbs.
- Heat oil and fry 3–4 minutes per side until golden and crispy.
- Drain on paper towels and serve warm topped with remaining cheese or dipping sauce.
Notes
- For extra flavor, add jalapeños or red pepper flakes to the beef mixture.
- Mix cheese into the mashed potatoes for a richer filling.
- Can be frozen and reheated in the oven or air fryer for best texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg