Prep Time: 15 minutes | Cooking Time: 75 minutes | Total Time: 90 minutes
Kcal: 520 kcal | Servings: 4 servings
Preheat the oven to 200°C (400°F).
Ezoic
Wash and scrub the potatoes. Poke each potato several times with a fork.
Place the potatoes on a baking sheet and bake for about 45-60 minutes, or until tender when pierced with a fork.
While the potatoes are baking, heat some olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent.
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Add the ground beef to the skillet. Season with salt, black pepper, and paprika. Cook until browned.
Add the diced bell pepper and tomatoes to the skillet. Cook for another 5-7 minutes.
Remove the potatoes from the oven and let them cool slightly. Slice off the tops and scoop out some of the flesh to create a well.
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Mash the scooped-out potato flesh with butter, salt, and pepper. Mix in some chopped parsley.
Spoon the beef and vegetable mixture into the potato wells. Top with grated cheese.
Return the stuffed potatoes to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
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Serve hot, garnished with additional parsley.
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