Cooktop Cove

Gluten-free Italian-American lasagna-stuffed potato skins that are to die for

Take a bite of this creative new take on an old favorite! A classic American appetizer gets an Italian-style treatment, with these lasagna-stuffed potato skins! A hearty bolognese sauce is filled into piping hot potato skins, and covered with three Italian cheeses. Not exactly what you’ll find at the most authentic Italian restaurants, but still delicious nonetheless! And, even better, these are entirely gluten-free!

The recipe below shows you how to make a quick bolognese sauce, but you can feel free to use your favorite brand of canned sauce, if you’d like! Don't worry, this version comes together quickly ⁠— making a homemade bolognese sauce from scratch can take a while! Biting into these gooey potato skins is a great example of Italian-American fusion food!
Lasagna-Stuffed Potato Skins
4-6
15 minutes
50 minutes
1 hour 10 minutes
6 medium Russet baking potatoes
1/2 pound 80/20 ground beef
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese
For the ricotta mixture:
2 cups whole milk ricotta cheese
1/4 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
1 tablespoon dried basil
Kosher salt & fresh ground black pepper
Preheat oven to 350 F.
Line a large baking sheet with aluminum foil, and arrange potatoes evenly on the tray. Place in the oven and bake until potatoes are fork-tender, about 45-50 minutes.
Once baked, remove from the oven and allow to cool until you can handle them. Leave the oven at 350 F.
Cut the potatoes in half, length-wise. Using a spoon, scoop out 3/4 of the potato flesh, leaving some still around the edges.
In a medium skillet, brown the ground beef over medium-high heat, until the meat is fully browned. Drain the excess fat, and stir in marinara sauce. Set skillet aside.
To prepare the ricotta mixture, in a small bowl, mix all ingredients in the ricotta mixture together until well combined. Set bowl aside.
Scoop approximately 1-2 tablespoons of ricotta mixture into the bottom of each potato skin, and spread until the bottom is covered.
Scoop the same amount of the ground beef into the potato skins until they are about 80% filled.
Top each potato skin with a sprinkling of shredded mozzarella cheese and grated parmesan on top.
Arrange the skins again on a foil-lined baking sheet, and place back in the oven until the edges start to brown and the cheese has melted and become bubbly, about 5-7 minutes.
Remove skins from the oven and arrange on a serving dish. Garnish with a sour cream drizzle and/or a handful of chopped green onions. Serve hot, immediately.
Pro-tip: Don't throw away the scooped out potato! Use it in other recipes like a creamy potato soup or fluffy potato gnocchi.
Pro-tip: Be careful not to pierce the bottom of your skins while scooping and filling them!
Pro-tip: Feel free to substitute store-bought ingredients instead of homemade, and save yourself a little time!