Save All the comforting flavors of lasagne soup baked inside crispy potato skins for a creative, hearty meal.
I first tried transforming lasagne soup into stuffed potato skins on a chilly weekend, and the kitchen was filled with the delicious aroma of garlic, herbs, and bubbling cheese. Everyone always requests seconds because it's such a satisfying, unique twist on classic comfort food.
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 (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
- Prepare Potatoes:
- Preheat oven to 400°F (200°C). Scrub potatoes, prick with fork, and bake directly on oven rack for 50–60 minutes until tender. Cool slightly.
- Make Lasagne Soup Filling:
- Heat olive oil in skillet over medium. Add ground beef or sausage and cook until browned (break up with spoon). Drain fat if needed. Add onion and garlic; sauté 2–3 minutes until softened. Stir in crushed tomatoes, broth, Italian herbs, salt, and pepper. Simmer 8–10 minutes. Mix in cooked pasta and simmer 2 more minutes. Remove from heat.
- Prep Potato Skins:
- Halve baked potatoes lengthwise. Carefully scoop out most flesh (leave 1/4-inch border). Arrange skins on baking sheet.
- Fill and Assemble:
- Spoon ricotta cheese into each potato skin. Fill with lasagne soup mixture. Top with mozzarella and Parmesan cheeses.
- Bake:
- Bake at 400°F (200°C) for 10–12 minutes until cheese is melted and bubbly.
- Garnish and Serve:
- Sprinkle with fresh basil or parsley before serving.
Save The best part about making these is getting the kids to help add the cheeses and toppings. Every time we make them, it brings everyone together around the table for a warm and delicious meal.
Required Tools
Oven, baking sheet, large skillet, spoon, knife and cutting board
Allergen Information
Contains dairy (ricotta, mozzarella, Parmesan), gluten (pasta), possible egg (check pasta ingredients), beef or pork (if using sausage). Always double-check ingredient labels for allergens.
Nutritional Information
Calories per serving: 420, Total Fat: 18 g, Carbohydrates: 44 g, Protein: 22 g
Save Enjoy these lasagne soup stuffed potato skins hot from the oven for cozy comfort in every bite. They also reheat well for next-day leftovers.
Recipe FAQ
- → What kind of potatoes work best for stuffed skins?
Russet potatoes are ideal because their sturdy skins and fluffy interiors hold filling well and crisp up nicely.
- → Can I make this vegetarian?
Yes, swap ground meat for plant-based options and use vegetable broth for a meatless version without sacrificing flavor.
- → How do I ensure crispy potato skins?
Bake the potatoes directly on an oven rack until skins are firm, then scoop out flesh gently and bake filled skins until golden.
- → What pasta shapes are best for the filling?
Small shapes like ditalini or elbow macaroni are best—they absorb sauce and fit neatly inside the potato skins.
- → Can cheese be substituted?
Cottage cheese works instead of ricotta. Blend with mozzarella and Parmesan for a similar creamy, melty texture.
- → Is this dish gluten-free?
No, the filling contains pasta with gluten. For a gluten-free version, use gluten-free pasta shapes.