Savoury Stuffed Potato Boats: A Comforting Classic with a Personal Touch
Transform your dinner routine with Savoury Stuffed Potato Boats—a dish that feels like a warm hug on a chilly evening. Growing up, potatoes were always the heart of so many family meals, and this recipe is a love letter to that comforting simplicity, but with an elevated twist. Each potato boat is packed with a rich, spiced filling, nestled in a velvety tomato sauce, and topped with gooey mozzarella cheese. It’s the perfect balance of hearty, savoury, and indulgent flavours. Whether it’s for a cosy family night or a dinner party where you want to shine, these potatoes bring everyone together around the table. Scroll down or tap ‘Jump to Recipe’ to get started!
Classic Ingredients with a Homemade Touch
There’s something magical about taking humble ingredients and turning them into something extraordinary. Here, earthy potatoes are hollowed out to create the perfect vessel for a savoury filling of minced meat, fresh tomatoes, and fragrant spices like paprika and cumin. Fresh coriander brightens the dish, while a rich tomato sauce made from scratch brings everything together. The final touch? A sprinkle of melted mozzarella that takes it to the next level.
Easy to Prepare, Stuffed Potato Boats
While this recipe may look fancy, the process is wonderfully approachable, even for beginners. Follow these simple steps to create a dish that’s as stunning as it is delicious.
Prepare the Potatoes
Start by peeling the potatoes and slicing them in half lengthwise. Using a spoon or a melon baller, carefully scoop out the centres to create sturdy boat-like shells. Leave a small border around the edges to ensure the potatoes hold their shape during cooking. If the halves wobble, trim a tiny piece off the bottom to stabilise them. Rinse the potato shells in ice-cold water to remove excess starch—this ensures a golden colour during frying. Pat them dry thoroughly with a kitchen towel before proceeding.
Fry the Potato Shells
Heat a tablespoon of olive oil in an oven-safe frying pan. Place the potatoes hollow side down, letting them fry for a few minutes until they develop a golden, slightly crisp surface. Gently flip them and fry the other side briefly to seal the texture.Once golden and fragrant, transfer the potatoes to a plate and set them aside while you prepare the filling and sauce.
Create the Filling
In a large mixing bowl, combine minced meat, diced tomatoes, finely chopped shallots, and a medley of aromatic spices, including paprika and cumin. Freshly chopped coriander adds a burst of herbal brightness, while salt and pepper round out the flavours. Mix everything thoroughly with your hands or a spoon, ensuring the spices are evenly distributed. The filling should be moist but not overly wet—this helps it hold together while cooking.
Make the Sauce
Using the same pan, sauté chopped shallots and minced garlic until softened and fragrant. Stir in the tomato paste and paprika, letting them cook briefly to enhance their flavours. Add the canned chopped tomatoes and a pinch of sugar to balance the acidity. Season with salt and pepper to taste, then stir well. For a smoother texture, use a potato masher to break down the tomato chunks or blend the sauce to your desired consistency. Let the sauce simmer gently as you stuff the potatoes.
Assemble and Bake
Carefully spoon the filling into each potato boat, packing it in so each one is generously stuffed. Nestle the filled potatoes into the simmering tomato sauce, ensuring they are well-supported and surrounded by the rich mixture. Cover the pan with a lid or aluminium foil and transfer it to a preheated oven at 200°C (fan). Bake for about 40 minutes, or until the potatoes are tender and the filling is cooked through.
Add the Final Touch
Remove the lid and sprinkle a generous amount of grated mozzarella over each stuffed potato. Return the dish to the oven uncovered and bake for an additional 15 minutes, allowing the cheese to melt and turn golden-brown. Garnish with freshly chopped coriander for a vibrant pop of colour before serving.
This process might sound detailed, but each step builds layers of flavour that transform simple ingredients into a show-stopping dish. From the crispy edges of the potatoes to the bubbling cheese on top, every bite is worth the effort!
Stuffed Potato Boats: Customisable and Perfect for Every Table
What’s wonderful about this recipe is how adaptable it is. Swap the minced meat for a plant-based option or even shredded chicken. Play with spices or add your favourite herbs to make it your own. Hosting vegetarian guests? The filling can be just as delicious with lentils or sautéed mushrooms. However you make it, these potato boats always deliver.
Instagram Inspiration & More
Ready to bring this dish to life? Watch our quick video tutorial on Instagram for step-by-step guidance. And if you’re craving more ideas, don’t miss our Stuffed Tomatoes with Béchamel Sauce recipe—it’s another one of our favourites!
Description
These Savoury Stuffed Potato Boats are the ultimate comfort food! Soft potato shells are perfectly browned, filled with a spiced minced meat mixture, and baked in a rich, flavourful tomato sauce. Topped with golden, melty mozzarella and a sprinkle of fresh coriander, this dish is a feast for the senses. Perfect as a hearty main course or a show-stopping side dish, these stuffed potatoes are easy to prepare and packed with bold, satisfying flavours. Whether you're cooking for a cosy family dinner or entertaining guests, this recipe is sure to impress!
Ingredients
For the Potatoes
For the Filling
For the Tomato Sauce
For Garnish
Instructions
For the Potatoes:
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Peel the potatoes and slice them in half lengthwise. Scoop out the centre to create boat-like shapes. Trim the bottoms if needed to stabilise them. Rinse in ice-cold water, then pat dry.
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Heat 1 tbsp olive oil in an oven-safe frying pan. Place the potatoes hollow-side down and fry until golden. Flip and fry the other side briefly. Remove from the pan.
For the Filling:
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In a bowl, combine minced meat, diced tomatoes, chopped shallot, coriander, paprika, cumin, salt, and pepper. Mix until well combined.
For the Tomato Sauce:
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In the same pan, sauté the chopped shallot and garlic until fragrant. Stir in tomato paste and paprika, then add the canned tomatoes, sugar, salt, and pepper. Mash the tomato chunks with a potato masher or blend for a smoother consistency.
To Assemble and Bake:
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Preheat your oven to 200°C (fan). Fill the potato boats with the prepared filling and nestle them into the tomato sauce in the pan. Cover with a lid or foil and bake for 45 minutes.
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Remove the cover and sprinkle the potatoes with grated mozzarella. Return to the oven and bake uncovered for an additional 15 minutes.
To Serve:
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Sprinkle with fresh coriander before serving. Enjoy warm!
Equipment
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Servings: 4 ServingCalories:457.4kcalTotal Fat:17.18gSaturated Fat: 6.05gTrans Fat: 0.18gCholesterol:67mgSodium:288.28mgPotassium:1603.68mgTotal Carbohydrate:51.26gDietary Fiber: 8.74gSugars: 7.14gProtein:28.42gVitamin A: 97.98IUVitamin C: 57.42mgCalcium: 224.62mgIron: 5.43mgVitamin D: 0.17IUVitamin E: 2.12IUVitamin K: 15.08mcgThiamin: 0.56mgRiboflavin: 0.33mgNiacin: 6.95mgVitamin B6: 1.29mgFolate: 53.96mcgVitamin B12: 2.27mcgPhosphorus: 431.96mgMagnesium: 102.08mgZinc: 5.92mg
Note
Potato Variety: You can use any type of potato for this recipe, but starchy potatoes like Maris Piper or Russet work best as they become soft and fluffy when baked.
Make-Ahead: You can prepare the filling and sauce ahead of time, store them in the fridge, and assemble the potatoes just before baking for a quicker dinner.
Vegetarian Option: For a vegetarian version, swap the minced meat with lentils or a plant-based mince. You can also add extra vegetables like bell peppers or zucchini to the filling for added flavour.
Storage: Leftover stuffed potatoes can be stored in the fridge for up to 2 days. Reheat them in the oven at 180°C (fan) for 15-20 minutes, or until heated through.
Adjusting Spice: If you prefer a milder flavour, reduce the amount of paprika or cumin in the filling and sauce. For extra heat, add some chilli flakes or chopped fresh chilli.
