Beef Lasagna Potato Skins
Classic lasagna flavors of ricotta, Parmesan, and mozzarella cheeses layered with marinara sauce and ground beef in a potato skin shell. Gluten free.
Servings Prep Time
12potato skins 5minutes
Cook Time
Servings Prep Time
12potato skins 5minutes
Cook Time
  • 12 potato skin shells(see note for recipe)
  • 1/2pound ground beef
  • 1cup marinara sauce
  • 1cup shredded mozzarella cheese
  • 1/4cup freshly grated Parmesan cheese
Ricotta Mixture
  • 15ounces ricotta cheese
  • 1/2cup freshly grated Parmesan cheese
  • 1/4cup shredded mozzarella cheese
  • 1Tablespoon dried basil
  • 1/2teaspoon salt
  • 1/2teaspoon black pepper
  1. Cook your potato skins if not done already (will add extra cook time). See notes for links to recipe for potato skin shells.
  2. Cook the ground beef until just no longer pink. (It cooks a touch more in the oven later). Drain excess fat. Mix with the marinara sauce. Set aside.
  3. Make the ricotta mixture by combining all of the ricotta mixture ingredients together in a small bowl. Set aside.
  4. Preheat oven to 350F.
  5. Once your potato skins are prepared, place them skin side down on a lined large cookie sheet.
  6. Scoop approximately 1 1/2 Tablespoons of the ricotta cheese mixture into the bottom of each potato skin shell. Use just enough to cover most of the bottom in a thin layer. Repeat with all potato skins.
  7. Add approximately 1 1/2 Tablespoons of the beef mixture into each potato skin shell.
  8. Sprinkle each potato skin with the mozzarella and a little Parmesan.
  9. Bake the potato skins in the oven just until the cheese is melted, approximately 5-7 minutes.
Recipe Notes

Learn how to make potato skin shells here!

Find more potato skin recipes here!

You can easily use leftover ground beef and marinara sauce.  I prefer a homemade sauce but jarred sauces work great here as well.  Get our recipe for Simple Marinara Sauce here!

Cooking time assumes that the potato skin shells are already done.  You can easily make the shells in advance, or use frozen ones from the french fry section of your grocery store.

You may need more or less beef and cheese based on exactly how large and deep the potatoes are, as well as how much you choose to fill them.