This playful fusion mashes up two all-time comfort classics, fried potato boats and seasoned meatballs finished under bubbling cheese and a light tomato sauce.
It is great for a weeknight main, impressive enough for guests, and perfect for serving family-style. Expect crunchy potato edges, an oozy cheese ribbon, and tender meatballs flavored with onion, garlic and parsley.
What are Meatball-Stuffed Potatoes?
Meatball-Stuffed Potatoes are exactly what they sound like. They are potatoes hollowed into little boats, fried, then filled with seasoned meatballs and cheese, finished in the oven with a tomato glaze. This is inspired by stuffed baked potatoes, which is popular worldwide and classic meatball preparations but Mediterranean, Italian, and Middle Eastern kitchens all have their versions.
Pro Tips for the best Meatball-Stuffed Potatoes
- Make small meatballs, bite-sized or slightly bigger than a walnut, so they cook through in the oven in the time given.
- Quickly pan-sear meatballs for 1–2 minutes per side to lock in juices and add color. This is not required but it will definitely make it tasty.
- For the crispiest potato edge, par-boil halved potatoes for 6–8 minutes, drain, then fry until golden. If you skip par-boil, fry a little longer but watch for even cooking.
- Use a melting cheese such as mozzarella, fontina, or young cheddar. Then add a sprinkle of Parmesan under the top layer adds savory depth.
Frequently Asked Questions
Can I use larger or smaller potatoes?
Yes, choose medium to large potatoes so there’s enough room to hollow and stuff. If using small potatoes, consider smaller meatballs.
Can I bake the potato boats instead of frying them?
Yes. Brush the hollowed potatoes with oil and bake at 200 °C / 400 °F for 25–30 minutes until golden and partly cooked, then proceed to stuff and finish in the 180 °C / 350 °F oven.
Can I make this ahead?
You can shape meatballs and hollow the potatoes a day ahead. Keep meatballs covered in the fridge and dry the hollowed potatoes on a paper towel in an airtight container. Assemble and bake when ready.
How do I make it vegetarian?
Swap ground meat for a firm textured mix, such as seasoned lentils, chopped mushrooms, or plant-based mince. Add an extra egg substitute or a tablespoon of cooked quinoa to bind as needed.
How to Store Leftovers
Store cooled leftovers in the fridge and reheat in the oven to keep the potato crisp. Microwaving it will be quick but it will make the potato softer.
Ingredients
How to Make Meatball-Stuffed Potatoes
First begin by peeling and washing the potatoes well. Cut each potato in half lengthwise, and using a small spoon scoop out a trench in each half.
First begin by peeling and washing the potatoes well. Cut each potato in half lengthwise, and using a small spoon scoop out a trench in each half.
Heat oil in a deep pan and fry the hollowed potato halves.
Heat oil in a deep pan and fry the hollowed potato halves.
In a bowl combine all the ingredients and mix gently. Then, shape into small meatballs sized to fit into the potato boats.
In a bowl combine all the ingredients and mix gently. Then, shape into small meatballs sized to fit into the potato boats.
Put a thin layer of grated cheese into each potato hollow, then nestle in a couple of meatballs depending on potato size.
Put a thin layer of grated cheese into each potato hollow, then nestle in a couple of meatballs depending on potato size.
Whisk together 2 tbsp tomato paste and 1 cup water until smooth. Pour the sauce around the potatoes, sprinkle more cheese on top and place half a tomato on top.
Whisk together 2 tbsp tomato paste and 1 cup water until smooth. Pour the sauce around the potatoes, sprinkle more cheese on top and place half a tomato on top.
Bake at 180 °C / 350 °F for 20 minutes, garnish with chopped parsley, or a final crack of black pepper, and serve hot. Don’t forget to provide napkins, because these are delightfully messy!
Bake at 180 °C / 350 °F for 20 minutes, garnish with chopped parsley, or a final crack of black pepper, and serve hot. Don’t forget to provide napkins, because these are delightfully messy!
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