This is like a cottage or shepherd’s pie that uses the potato as individual dishes. It is hearty, delicious and very versatile!
Cottage pie is one of my favorite dishes in the history of ever, and one I grew up with. You know, the layer of seasoned minced beef topped by a thick layer of creamy mashed potatoes.
So good I would love to eat it all the time. Even in summer.
There are a million recipes, with twists here and there. In a lot of languages. It seems like it’s eaten and loved around the world.
This is my take using the potatoes as the container. So there is no mash, but there is cheese. So we’re good.
What cheese should you use?
I love provolone with meat.
So I added it in cubes and grated mixed with the meat.
You can use your favorite, even a mozzarella type that melts like crazy. White cheddar is my other option or a spicier one like Fontina. Whatever you choose it will be fine as long as you like it.
Potatoes I use.
I love russet potatoes, the classic ones available year-round. I can choose even-sized ones, they hold well after baking and they have a creamy interior.
- Baking: I love to use the microwave, so handy and fast! But you can also bake them in the oven until tender.
Double baked or loaded potatoes are popular for a simple reason, they’re awesome!
They usually have cheese and are crispy all around with a soft center.
How can you not love that?
Other recipes you might like:
Spicy Baked Potato Wedges
Mushroom Leek Quiche
Ham and Cheese French Toast
Mushroom Cheese Strudel
Mozzarella Pesto Naan Bread
Creamy Mushroom and Eggs Brioche
Baked Ricotta with Roasted Tomatoes and Onions
Corn Basil Empanadas
Like a cottage pie but using the potatoes as container. Super flavorful and easy to make!
- 2 medium potatoes (scrubbed)
- 2 Tbs milk
- 1/3 cup grated parmesan cheese
- 1/3 cup cubed provolone cheese
- 1/4 cup onion, chopped
- ½ cup cooked ground beef
- Freshly ground black pepper
- ½ teaspoon dried oregano
- Pinch hot paprika
- Preheat the oven to 350ºF.
- Microwave potatoes with skins until tender when pierced with a fork. Mine took around 10 minutes.
- Sauté chopped onions in a tablespoon of oil or butter for a minute and add the beef. Cook until no longer pink. Reserve.
- Cut in half, scoop out pulp leaving a ¼ inch border and transfer to a bowl.
- Mix in milk, parmesan, half of provolone, beef and blend very well.
- Add salt, pepper and seasonings. Taste and adjust.
- Mound potatoes with this mixture, pressing so you get all in the four skins. Dot with the remaining provolone cubes, pressing lightly to adhere.
- Bake for about 10 minutes, until cheese is melted and golden.
- Serve immediately.
You can add chopped ham or crispy bacon to the beef mixture.
Keywords: meat potatoes, baked meat potatoes