Savory Baked Potatoes with Meat and Vegetable Filling

Serving: These baked potatoes are delicious on their own or paired with a side salad or steamed veggies.

Storage: Store any leftover filled potatoes in an airtight container in the fridge for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) for about 15 minutes.

Variations
Vegetarian Option: Replace the minced meat with cooked lentils or quinoa for a vegetarian version. Add more vegetables like mushrooms or zucchini for extra flavor.

Spicy Kick: Add some chili flakes or a diced jalapeño to the meat mixture for a spicy version.

Cheesy Topping: For a cheesy twist, sprinkle some grated mozzarella or cheddar cheese on top of the filling before baking for a melty, cheesy finish.

FAQ
Can I use sweet potatoes instead of regular russet potatoes?
Yes! Sweet potatoes make a great alternative, adding a slightly sweet flavor that pairs wonderfully with the savory filling.

Can I prepare the filling ahead of time?
Absolutely! The filling can be made up to 2 days in advance and stored in the fridge. Just reheat it before adding it to the baked potatoes.

Can I freeze these potatoes?
Yes! Assemble the potatoes with the filling, but skip the cheese topping. Wrap each potato tightly in foil and freeze for up to 3 months. When ready to eat, thaw and bake at 350°F (175°C) for 25-30 minutes, then add cheese if desired and bake for an additional 5-10 minutes.