Ingredients
Mashed Potatoes
- 4 large russet potatoes
- 1/4 cup milk
- 4 tablespoons butter
- Salt and pepper to taste
Ground Beef Filling
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup shredded cheese (cheddar, mozzarella, or any preferred cheese)
Crispy Coating and Frying
- 1 cup breadcrumbs
- Oil for frying (vegetable or canola oil recommended)
- Remaining 1/2 cup shredded cheese for topping
Instructions
- Prepare Potatoes: Peel and quarter the russet potatoes. Place them in a large pot with enough cold water to cover. Add a pinch of salt and bring to a boil over medium-high heat. Cook until fork-tender, approximately 15-20 minutes. Drain thoroughly.
- Cook Beef Filling: While potatoes cook, heat a skillet over medium heat. Add ground beef, chopped onion, and minced garlic. Cook for 5-7 minutes, breaking the meat up until beef is browned and onions are softened. Season with Italian seasoning, salt, and pepper. Remove from heat and stir in 1/2 cup cheese until melted. Set aside to cool.
- Mash Potatoes: Return drained potatoes to the pot. Add butter and milk while potatoes are warm. Mash until smooth and creamy. Season with salt and pepper. Let the mashed potatoes cool slightly until they are easy to handle but still pliable.
- Form Potato Cups: Take a handful of mashed potatoes and form into a cup shape with thicker edges to hold filling. Spoon a portion of the beef mixture into the center of the cup.
- Seal and Coat: Fold edges of the potato cup over the filling, pinching to seal completely into a ball shape. Repeat until all filling and mashed potatoes are used. Dip each potato ball into breadcrumbs, pressing gently to adhere a good coating.
- Fry Stuffed Potatoes: Heat oil in a deep fryer or large heavy-bottomed skillet to medium heat (around 350°F/175°C). Fry the stuffed potatoes in batches without overcrowding, turning as needed, until all sides are golden brown and crispy, about 3-4 minutes per side.
- Drain and Serve: Remove fried potatoes and drain on paper towels to remove excess oil. Serve warm, topped with remaining shredded cheese and accompanied by your favorite dipping sauces such as ranch or marinara.
Notes
- Add diced jalapeños or crushed red pepper flakes to the beef mixture for a spicy kick.
- Mix different types of cheese into the beef filling or mashed potatoes for extra cheesy flavor.
- Include additional vegetables like bell peppers or cooked spinach in the filling to boost nutrition and color.
- For a quicker option, substitute ground beef with pre-cooked shredded rotisserie chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a toaster oven to retain crispiness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
