Description
This dish is a bite-sized twist on Italian comfort — tender baby potatoes filled with rich, garlicky beef and tomato sauce, then topped with three cheeses and fresh basil. It’s the perfect mix of rustic charm and indulgent flavor.
Ingredients
Kosher salt, to taste
12 baby potatoes
1 tbsp olive oil
1/4 white onion, finely chopped
4 garlic cloves, minced
2 tbsp tomato paste
1/2 lb ground beef
1 (14.5 oz) can crushed San Marzano tomatoes
Black pepper, to taste
Crushed red pepper flakes, to taste
Cooking spray
Ricotta cheese
Fresh mozzarella, thinly sliced
Parmesan cheese, freshly grated
Fresh basil, chiffonade
Instructions
Preheat oven to 400°F (200°C). Boil baby potatoes in salted water until just fork-tender, about 10–12 minutes. Drain and let cool slightly.
Meanwhile, heat olive oil in a skillet. Sauté onion and garlic until soft. Stir in tomato paste and cook for 1–2 minutes.
Add ground beef; cook until browned. Stir in crushed tomatoes, salt, pepper, and red pepper flakes. Simmer 10–15 minutes.
Halve potatoes and carefully scoop out a bit of the center. Arrange on a baking sheet sprayed with cooking spray.
Fill each potato with a spoonful of ricotta, then beef mixture. Top with mozzarella and parmesan.
Bake for 10–12 minutes until cheese is melted and bubbly. Garnish with fresh basil.
Notes
Hearty, cheesy, and full of flavor — these little stuffed potatoes are the ultimate crowd-pleasing comfort bite.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350 per serving
- Fat: 20g per serving
- Carbohydrates: 22g per serving
- Fiber: 3g per serving
- Protein: 20g per serving