Skip to content
Meatball Parm Stuffed Baked Potatoes

Meatball Parm Stuffed Baked Potatoes

Two great crowd-pleasers join forces to make an all new family fave! Make them for dinner (as in the recipe below)—or as a great appetizer in small potatoes with just one meatball. 


4 servings


1/2 cup shredded mozzarella cheese
4 teaspoons shredded Parmesan

4 (12-ounce) russet potatoes, scrubbed

1 1/4 pounds 85% lean ground beef
2 large eggs
3/4 cup seasoned bread crumbs
1/2 cup shredded Parmesan cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil

1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon dried oregano
1 (28-ounce) crushed tomatoes
2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon ground black pepper


  1. Preheat the oven to 400°F.
  2. Prick the potatoes in several spots with a fork and place on a nonstick baking sheet. Bake until the potatoes are easily pierced with a fork or the tip of a knife, about 1 hour to 1 hour 15 minutes. Remove from the oven and let stand until cool enough to handle, about 20 minutes.
  3. While the potatoes roast, make the meatballs. Combine the beef, eggs, breadcrumbs, Parmesan, salt, and pepper in a large bowl; mix well. Form the mixture into 24 (1 1/2-inch) diameter balls. Heat the oil in a 10.75-inch nonstick skillet over medium heat and add half the meatballs. Cook, turning occasionally, until browned, about 4 minutes. Transfer to a plate and repeat with the remaining meatballs. 
  4. Make the sauce. Heat the oil in a 3-quart saucepan over medium heat. Add the garlic and oregano and cook, stirring often, until slightly softened, about 1 to 1 1/2 minutes. Add the tomatoes and sugar, bring to a simmer, reduce the heat to medium-low and simmer partially covered, 15 minutes. Remove the lid and simmer until slightly thickened, about 10 minutes longer. Stir in the salt and pepper. 
  5. Cut the cooled potatoes in half lengthwise. With a spoon scoop out the potato from each half leaving about 1/4-inch of the potato next to the skin. Spoon 1 tablespoon of sauce into each potato half and top with 1 tablespoon mozzarella, and 3 meatballs. Top the meatballs with 1 tablespoon of sauce, 1 tablespoon mozzarella, and 1 teaspoon of the Parmesan.
  6. Reduce the oven temperature to 350°F. Place the filled potato halves on the baking sheet and set in the center of the oven. Bake until the meatballs are cooked through and the cheese has melted, 18 to 20 minutes. Remove from the oven and serve with any remaining sauce on the side. 

Previous article Caprese Tomato Pie
Next article Turkey Tetrazzini with Hard Cider Cream Sauce

Leave a comment

* Required fields