Beef Lasagna Potato Skins layer the classic flavors and ingredients of a lasagna in a potato skin shell. Perfect as an appetizer for party entertaining or finger food for game day.
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Italian food is my favorite genre, and I am always looking for new ways to eat it! These Beef Lasagna Potato Skins are a delicious, gluten free Italian recipe. They are perfect for game day or parties, but I could also just eat a bunch of these for lunch or dinner!
I like to use homemade sauce whenever I can, but a jarred sauce will work great here as well. Get our recipe for Simple Marinara Sauce here!
And I am definitely a sauce lover. Pretty much anything I eat with sauce, I need EXTRA sauce! I try not to go too overboard with sauce here, because then it will leak out as you cut or bite into the potato skin. So I like to serve up some additional marinara sauce on the side! Just dunk and bite.
Learn how to make potato skin shells here! It is my favorite technique as I found using baked potatoes were just too soft and difficult to work with. Plus my technique above is so much faster! The topping possibilities are endless! Now that I have a recipe for perfect potato skins, it is somewhat dangerous because they are so good! The potato skin shells are great to make in advance. Just refrigerate until you are ready to load them up and bake. You can also now find potato skin shells in the freezer section of your grocery store with the french fries.
Have you tried any of our other potato skin recipes? They are one of my favorite things to make for parties, game day, and holidays. Find more potato skin recipes here!
To make these Beef Lasagna Potato Skins, first cook your potato skin shells. Then cook your ground beef and mix with marinara sauce. Next combine all of the ricotta cheese mixture ingredients. Preheat your oven to 350F. Scoop approximately 1 1/2 Tablespoons of the ricotta cheese mixture in the bottom of each potato skin shell. Then scoop in some of the beef and marinara sauce mixture. Finally top each potato skin with some mozzarella cheese and Parmesan cheese. Bake them until they are just heated through and the top cheeses are melted, approximately 5-7 minutes. Serve warm with additional marinara sauce to dunk if desired.
- 12 potato skin shells (see note for recipe)
- 1/2 pound ground beef
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 15 ounces ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 Tablespoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Cook your potato skins if not done already (will add extra cook time). See notes for links to recipe for potato skin shells.
- 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.
- Make the ricotta mixture by combining all of the ricotta mixture ingredients together in a small bowl. Set aside.
- Preheat oven to 350F.
- Once your potato skins are prepared, place them skin side down on a lined large cookie sheet.
- 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.
- Add approximately 1 1/2 Tablespoons of the beef mixture into each potato skin shell.
- Sprinkle each potato skin with the mozzarella and a little Parmesan.
- Bake the potato skins in the oven just until the cheese is melted, approximately 5-7 minutes.