Lasagna Jacket Potato
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A Note from Feedfeed
Craving the cozy flavors of lasagna but want something quick and fuss-free? This Lasagna Jacket Potato is the perfect mash-up of two comfort food favorites! A crispy baked potato is loaded with a rich, meaty tomato sauce, creamy ricotta, and plenty of melted cheese, giving you all the flavors of classic lasagna in an easy, weeknight-friendly meal. Whether you’re looking for a hearty dinner or a meal-prep favorite, this dish is a must-try.
Recipe Description
This Lasagna Jacket Potato transforms a simple baked potato into a flavor-packed meal. A fluffy potato is baked until crispy on the outside, then split open and stuffed with a homemade beef and marinara sauce, creamy ricotta cheese, and gooey mozzarella. Each bite delivers the rich, saucy, cheesy goodness of lasagna, without the hassle of layering noodles. It’s an easy, satisfying dinner that the whole family will love!
- Ingredient Notes
- FAQs
- Recipe Card
- Video
Ingredient Notes
Potatoes – Russet potatoes work best because their skin crisps up beautifully, while the inside remains fluffy.
Ground Beef – Adds a rich, meaty texture to the filling, but can be swapped for ground turkey or a plant-based alternative.
Marinara Sauce – Use your favorite store-bought sauce or make a quick homemade version with canned tomatoes, garlic, and herbs.
Ricotta Cheese – Provides a creamy, slightly tangy layer that mimics lasagna’s signature texture. Swap with cottage cheese for a lighter option.
Mozzarella Cheese – Melts into a gooey, cheesy topping. Use fresh or shredded mozzarella for the best results.
Italian Seasoning – A blend of basil, oregano, thyme, and rosemary enhances the lasagna-inspired flavors.
FAQs
Can I make this vegetarian?
Absolutely! Swap the ground beef for lentils, mushrooms, or plant-based crumbles for a vegetarian version that’s just as hearty and flavorful.
What’s the best potato to use?
Russet potatoes are ideal because of their fluffy interior and sturdy skin, but Yukon Gold potatoes work well too.
Can I meal prep this recipe?
Yes! Bake the potatoes and make the meat sauce ahead of time. Store separately in the fridge and assemble when ready to eat.
Can I use a different type of cheese?
Of course! While ricotta and mozzarella create the classic lasagna flavor, cottage cheese, Parmesan, or provolone can also be used.
How can I make this quicker?
Use a store-bought marinara sauce and microwave the potatoes instead of baking them. Then, broil briefly to crisp up the skins.
Recipe Card
ingredients
- 2 russet potatoes
- Olive oil
- Kosher salt
- 1/2 white onion, finely diced
- 3 garlic cloves, minced
- 1/2 pound ground beef
- Black pepper
- Garlic powder
- Crushed red pepper flakes
- 1 (14 ounce) can crushed tomatoes
- 2 tablespoons butter
- Parmesan cheese
- 4 ounces mozzarella cheese, sliced
- Fresh parsley, finely chopped, for garnish
- Fresh basil, for garnish
Method
Method
Step 1
Preheat oven to 400F. Poke the potatoes several times with a fork, then rub them with olive oil and salt. Place them on a foil-lined baking sheet and bake for 90 minutes, or until inner flesh is soft and outer skin is crispy.
Step 2
Meanwhile, heat 1 tbsp olive oil in a large pan over medium. Add in the diced onions and a hefty pinch of salt. Cook until the onions are fully softened, about 7 minutes. Add in the garlic and cook about 1 minute.
Step 3
Add the ground beef into the pan and cook, stirring frequently and breaking the meat up. Season with salt, pepper, garlic powder, and crushed red pepper to taste. Add in the crushed tomatoes and simmer about 10 minutes.
Step 4
When the potatoes are done cooking, carefully cut an X shape into the potato skin and open up the potatoes. Add the butter into each one’s flesh and mix it in. Sprinkle on some salt and a layer of freshly grated parm. Place on thin pieces of mozzarella, then scoop on a thick layer of the ground beef mixture. Top that with another layer of Parmesan and another layer of mozzarella. Bake at 400F for 5-10 minutes, until cheese is melted and gooey.
Step 5
Serve with parsley and basil.