Description

This lasagna baked potato recipe is the ultimate comfort mashup—fluffy baked russets loaded with savory meat sauce, garlicky ricotta, and bubbling mozzarella. It’s everything you love about classic lasagna, served in a crispy, hand-held potato! A cozy, satisfying meal that’s perfect for weeknights, family dinners, or whenever you’re craving something hearty and full of flavor. Try it once, and it might just become a new favorite.

Ingredients

Scale

For the Potatoes (Serves 2–4):

2 large russet potatoes
Olive oil (for rubbing)
Salt and pepper, to taste
Optional: garlic powder or Italian seasoning for the skins

For the Lasagna Meat Filling:

½ lb ground beef
½ small onion, finely chopped
1 garlic clove, minced
½ cup marinara or pasta sauce
1 tablespoon tomato paste
1 teaspoon Italian seasoning
Salt and pepper, to taste

For the Cheese Layers:

½ cup ricotta cheese (or cottage cheese)
½ teaspoon garlic powder
½ teaspoon dried parsley
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Optional for garnish:

Fresh parsley or basil, chopped

Instructions

Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub and dry your potatoes, prick all over with a fork, then rub with olive oil and season with salt. Bake for 45–60 minutes until fork-tender and the skins are crispy.
Cook the Meat Sauce
In a skillet over medium heat, brown the ground beef until fully cooked. Add the chopped onion and garlic; sauté until soft. Stir in marinara, tomato paste, Italian seasoning, and salt and pepper. Simmer for 5–10 minutes until thickened.
Mix the Ricotta Filling
In a small bowl, combine ricotta cheese, garlic powder, and parsley. Stir until smooth and creamy. Set aside.
Assemble the Potatoes
Slice each baked potato lengthwise (don’t cut all the way through). Gently fluff the inside with a fork to create space for filling. Add a scoop of ricotta mixture, followed by meat sauce and shredded mozzarella. Repeat the layers if there’s room.
Bake Until Bubbly
Top each potato with extra mozzarella and Parmesan cheese. Return to the oven and bake for 10–12 minutes, until cheese is melted and golden.
Garnish and Serve
Sprinkle with fresh parsley or basil and serve hot. Enjoy the cozy lasagna flavor in every bite!

Notes

Make it vegetarian by substituting the ground beef with sautéed mushrooms, lentils, or a plant-based meat alternative.
Sweet potato variation: Use large sweet potatoes for a slightly sweeter, nutritious twist.
Prep ahead: Bake the potatoes and make the meat sauce in advance. Assemble and bake right before serving.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or microwave until warmed through.
Freezer-friendly: Wrap stuffed potatoes individually in foil and freeze for up to 1 month. Thaw overnight before reheating.