Savory Baked Potatoes Stuffed with Meat and Vegetables

Serving: Pair with a simple green salad or steamed vegetables for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Variants

Vegetarian Option: Replace the meat with cooked lentils, black beans, or crumbled tofu for a vegetarian version.
Spicy Twist: Add diced jalapeños or a dash of hot sauce to the filling for a spicy kick.
Cheese Varieties: Try Monterey Jack, feta, or Gouda for different flavor profiles.
Herb Infusion: Add fresh herbs like thyme or rosemary to the filling for an aromatic touch.
FAQ
Q: Can I prepare these in advance?
A: Yes! Assemble the stuffed potatoes and store them in the fridge. Bake the final step right before serving.

Q: What’s the best potato for this recipe?
A: Russet potatoes are ideal because they’re large and sturdy with a fluffy interior. Yukon Golds can also work.

Q: Can I use leftover cooked meat?
A: Absolutely! Leftover roasted chicken, shredded beef, or even sausage can be used in the filling.

This savory baked potato dish is hearty, customizable, and sure to please the whole family!