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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 12 potato skins
- 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.
Calories: 313kcal | Carbohydrates: 22g | Protein: 15g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 46mg | Sodium: 469mg | Potassium: 621mg | Fiber: 1g | Sugar: 2g | Vitamin A: 379IU | Vitamin C: 7mg | Calcium: 229mg | Iron: 1mg