Save All the comforting flavors of lasagne soup baked inside crispy potato skins for a creative, hearty meal.
I first made these lasagne soup-stuffed potato skins on a chilly weekend and they instantly became a favorite with my family. Every bite is loaded with rich flavors and gooey cheese, making them extra satisfying.
Ingredients
- Potatoes: 4 large russet potatoes
- Lasagne Soup Filling: 1 tablespoon olive oil, 1/2 pound (225 g) ground beef or Italian sausage, 1 small onion (finely chopped), 2 cloves garlic (minced), 1 cup (200 g) canned crushed tomatoes, 1 cup (240 ml) low-sodium beef or vegetable broth, 1 teaspoon dried Italian herbs (basil, oregano, thyme), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup (60 g) small pasta shapes (e.g., ditalini or elbow macaroni), cooked al dente
- Cheese Mixture: 1/2 cup (120 g) ricotta cheese, 1 cup (100 g) shredded mozzarella cheese, 1/4 cup (25 g) grated Parmesan cheese
- Garnish: 2 tablespoons fresh basil or parsley, chopped
Instructions
- Roast the Potatoes:
- Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, and bake directly on oven rack for 50 to 60 minutes or until tender.
- Make Soup Filling:
- While potatoes bake, heat olive oil in a large skillet over medium heat. Add ground beef or sausage and cook until browned, breaking up with a spoon. Drain excess fat if needed.
- Sauté Aromatics:
- Add onion and garlic. Sauté 2 to 3 minutes until softened. Stir in crushed tomatoes, broth, Italian herbs, salt, and pepper. Simmer 8 to 10 minutes. Stir occasionally.
- Add Pasta and Finish Filling:
- Mix in cooked pasta and simmer 2 more minutes. Remove from heat.
- Prepare Skins:
- When potatoes are cool enough to handle, halve lengthwise and carefully scoop out most of the flesh, leaving a 1/4 inch border. Reserve scooped potato for another use.
- Assemble:
- Arrange potato skins on a baking sheet. Spoon ricotta evenly into each skin. Fill each with lasagne soup mixture. Top with mozzarella and Parmesan.
- Bake:
- Bake at 400°F (200°C) for 10 to 12 minutes until cheese is melted and bubbly.
- Finish and Serve:
- Garnish with fresh basil or parsley before serving.
Save These delicious potato skins bring our family together around the dinner table. The kids always get excited to help fill the skins with cheese and soup.
Required Tools
Oven, baking sheet, large skillet, spoon, knife and cutting board
Allergen Information
Contains dairy (ricotta, mozzarella, Parmesan) and gluten (pasta). May contain egg (check pasta ingredients). Contains beef or pork (if using sausage). Always double-check ingredient labels for allergens.
Nutritional Information
Per serving: Calories 420, Total Fat 18 g, Carbohydrates 44 g, Protein 22 g
Save Serve hot and enjoy the hearty, cheesy goodness in every bite. Leftovers reheat beautifully for easy lunches.
Recipe Guide
- → Can I make this vegetarian?
Yes, simply substitute plant-based ground meat and vegetable broth. The creamy cheeses and herbs keep flavors rich.
- → What type of potatoes work best?
Russet potatoes are ideal due to their size and sturdy skins, allowing for generous stuffing and crispiness.
- → Can I prepare components ahead?
Yes. Bake potatoes and prepare lasagne soup mixture in advance, then assemble and bake when ready to serve.
- → How do I achieve crisp potato skins?
Bake potatoes directly on the oven rack, then scoop and bake skins again with the filling for a golden exterior.
- → What garnishes enhance flavor?
Chopped fresh basil or parsley adds brightness, while extra Parmesan and black pepper offer additional depth.
- → Can I swap ricotta for something else?
Cottage cheese can be used in place of ricotta for similar texture and a mild, creamy flavor.