Savory lamb and spinach—seasoned with rosemary, thyme, and oregano—Pecorino Romano and white cheddar cheese and drizzled with tzatziki sauce, these stuffed potatoes are just what you’ve been looking for.
One of my favorite shows to watch is Lidia’s Kitchen with Chef Lidia Bastianich. On an episode I was watching not too long ago she shared her recipe for these stuffed potatoes with sausage and mushroom. It was like your typical twice-baked potato. I thought it was such a good idea so I decided I wanted to put my little spin on the dish and these lamb and spinach potatoes were born.
Are These Stuffed Potatoes the Same As Twice Baked Potatoes?
Kinda sorta. These stuffed potatoes are the same in that we’re baking these twice but the method is a little different than your old-school twice-baked potato and a slightly different method than Chef Lidia used.
For these stuffed potatoes we’re scooping the insides out first, before our first bake, not mashing them and replacing traditional bacon cheddar combo with lamb and spinach, and parm. It’s giving some Greek vibes.
What Kind Of Potato Is Best For Stuffed Baked Potatoes?
The great thing about this dish is that it can be a main dish or it can be a side dish. Generally, I use these stuffed potatoes as a main dish and my potato of choice is russet potatoes because they are large enough and easy to work with. If you were going to use these as a side dish, Yukon gold/white or red potatoes would work well because they’re smaller.
What Does Lamb Taste Like?
Lamb has a great unique flavor that’s very meaty and a little bolder than beef. A Lot of times you’ll hear people describe its flavor as gamey but not in an unpleasant way. I initially didn’t care too much for lamb but have come to love its unique and earthy flavor. If you’re new to #teamlamb, a good starter is ground lamb which makes these stuffed potatoes a great entry point to lamb.
What Ingredients Do You Need For These Stuffed Potatoes?
As I mentioned above, these stuffed potatoes are giving all kinds of Greek vibes and these little potato boats are packed with flavor. Here is what you need to make them:
- Two Kinds Of Cheese-Pecorino romano AND white cheddar. Because, why not?
- Lamb– This just adds a little sumthin’ sumthin’ to the dish. If lamb is too gamy for you substitute it with ground beef
- Red Onion
- Spinach– For a little greenery
- Spice Trio – Oregano, thyme, and rosemary create a beautiful flavor profile
- Tzatziki Sauce- Cool cucumbers, Greek yogurt, mint, dill, and tangy lemon make for the perfect complement to these stuffed potatoes
How to Make These Stuffed Potatoes
- Cut & Scoop! Before baking the potatoes, cut each potato in half lengthwise and scoop out the flesh to make a boat or shell.
- Bake the potato boats drizzle your hollowed out potatoes with olive oil and butter and salt and bake until they’re fork-tender
- Filling –While the potato boats are baking, heat oil in a large skillet and add the onion. Once the onions are soft, add the chopped potato and cook for about 10 to 15 minutes and start to see a caramelization. Add ground lamb or beef, seasoning. and cook until the lamb just turns brown. It will finish cooking in the oven. Turn off the heat and add the spinach to the mixture. The heat will wilt the spinach. Add the pecorino romano and combine
- Fill the boats by spooning the lamb mixture into the boats.
- Bake Top with white cheddar and bake until heated through.
- Can I use another meat? If I didn’t convince you about using lamb, never fear. Great substitutes for this dish are ground beef or ground chicken.
- What about making this Vegetarian- There are so many options if you want to go vegetarian/vegan. Try sauteeing up some mushrooms, zucchini, peppers, and add more spinach. The skies the limit with making this your go-to veggie dish!
- Method-Don’t forget that the method for these stuffed potatoes is a little different than old-school twice-baked potatoes in that you scoop out the potato before you bake it and you’re not doing any mashing. You want those little bits of potato to get caramelized so they’re getting tossed in the skillet.
- Cheese– If you can’t find Pecorino Romano you can sub in parmesan or even use your fave vegan cheese.
Tools You’ll Need To Make These Easy Stuffed Potatoes:
- Sharp knife
- Sturdy spoon for scooping.
- Large skillet
- Large mixing bowl
- Baking sheet
Other Potato Recipes To Try
Ready For Some Hot Stuff(ed) Potato
Are you ready to get into these stuffed potatoes? These are best enjoyed warm with a drizzle of tzatziki. Add some veggies or salad on the side and your meal is complete!Print