These cowboy stuffed baked potatoes turn four crisp-skinned russets into a complete dinner with seasoned ground beef, pinto beans, corn, smoky bacon, and melted cheddar. Baking the potatoes directly on the oven rack keeps the skins crisp, while the filling cooks in one skillet during the last part of the baking time.
The beef-and-bean mixture is hearty enough to stand on its own but still saucy enough to spoon neatly into a fluffy potato. It is also flexible: you can prepare the filling ahead, swap the beef for turkey, or set out the toppings so everyone finishes a potato differently.
Prep: 20 minutes Cook: 55 minutes Total: 1 hour 15 minutes Yield: 4 stuffed potatoes
Ingredients
- 4 medium russet potatoes, about 10 to 12 ounces each, scrubbed and dried
- 2 teaspoons olive oil, divided
- 3/4 teaspoon fine salt, divided
- 8 ounces 90% lean ground beef
- 4 slices bacon, chopped
- 1/2 medium yellow onion, diced (about 3/4 cup)
- 1 small red bell pepper, diced (about 1 cup)
- 2 tablespoons tomato paste
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 cup frozen corn, thawed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1/2 cup water
- 1 cup shredded sharp cheddar cheese (about 4 ounces)
- 2 scallions, thinly sliced
- Optional for serving: plain Greek yogurt, salsa, or chopped cilantro
Directions
- Heat the oven to 425°F. Pierce each potato several times with a fork. Rub with 1 teaspoon olive oil and 1/4 teaspoon salt, then place directly on an oven rack with a rimmed sheet pan on the rack below. Bake for 45 to 55 minutes, until the skins are crisp and a knife slides easily into the centers.
- While the potatoes bake, cook the chopped bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer the bacon to a paper-towel-lined plate. Carefully pour off all but about 1 tablespoon of fat.
- Add the ground beef, onion, bell pepper, and remaining 1 teaspoon olive oil if the skillet looks dry. Cook over medium-high heat, breaking up the beef, for 6 to 8 minutes. The vegetables should soften and the beef must reach 160°F on a food thermometer.
- Stir in the tomato paste, chili powder, cumin, smoked paprika, and remaining 1/2 teaspoon salt. Cook for 1 minute. Add corn, pinto beans, and water. Simmer for 3 to 5 minutes, stirring, until the filling is saucy rather than wet. Fold in half of the bacon.
- Split each hot potato lengthwise without cutting all the way through. Fluff the centers with a fork. Divide the beef-and-bean mixture among the potatoes and top with cheddar. Return them to the sheet pan and bake for 3 to 5 minutes, until the cheese melts.
- Finish with the remaining bacon and scallions. Serve hot with Greek yogurt, salsa, or cilantro if desired.
Tips for crisp potatoes and a sturdy filling
Do not wrap the potatoes in foil for baking. Foil traps steam and softens the skin. Rub the dry potatoes lightly with oil and salt, then bake them uncovered.
Choose similarly sized russets. Potatoes that weigh about 10 to 12 ounces finish at roughly the same time. Very large potatoes may need another 10 to 15 minutes.
Keep the filling thick. Let excess water simmer away before spooning it into the potatoes. A wet mixture makes the potato centers soggy and is harder to serve.
Useful variations
For ground turkey, use the same amount and cook it to 165°F. For a meatless version, omit the beef and bacon, add a second can of drained beans, and sauté the vegetables in 1 tablespoon olive oil. Black beans work in place of pinto beans. Monterey Jack or a Mexican-style cheese blend can replace cheddar. For mild heat, the written seasoning is family-friendly; add chopped jalapeño or cayenne if you prefer more.
Common questions
Can I microwave the potatoes first? Yes. Microwave pierced potatoes until nearly tender, turning halfway, then finish them in a 425°F oven for 12 to 15 minutes to dry and crisp the skins. Microwave power and potato size vary, so check them frequently.
Can I make the filling ahead? The filling can be cooked, cooled, and refrigerated up to 3 days. Reheat it to 165°F before filling freshly baked potatoes.
What can I do with extra filling? Spoon it over rice, tuck it into tortillas, or serve it over greens. Store it separately from any raw toppings.
Storage, reheating, and food safety
Refrigerate leftover potatoes and filling within 2 hours in shallow covered containers. If you used foil for serving, remove it before refrigerating. Keep leftovers up to 4 days. Reheat assembled potatoes on a baking sheet at 375°F for 15 to 20 minutes, or microwave them in a microwave-safe dish, until the center reaches 165°F. Ground beef should reach 160°F during the initial cook. See the FoodSafety.gov safe-temperature chart.
The filling freezes better than the finished potatoes. Freeze cooled filling in an airtight container for up to 2 months for best quality, thaw it in the refrigerator, and reheat to 165°F before serving.
Estimated nutrition
Per serving, estimated: 585 calories, 30 g protein, 72 g carbohydrate, 21 g fat, 11 g fiber, 8 g sugar, and 790 mg sodium. This is an estimate based on the listed ingredients, excluding optional toppings. Brands, potato sizes, and portions change the result.
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