Swedish Meatballs Baked Potatoes - Rachael Ray Every Day

Swedish Meatballs Baked Potatoes

Piled so high you can barely see the spud, stuffed baked potatoes are the ultimate comfort food—no matter what comforts you.
Publish date:
swedish meatballs baked potato
  • 4Servings



  • Four 6- to 8-oz. potatoes
  • Olive oil


  • 1/4 cup dried breadcrumbs
  • 3/4 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 2 cups plus 2 tbsp. beef stock
  • 1 lb. ground pork
  • 1 egg
  • 3 tbsp. butter
  • 1 tbsp. olive oil
  • 1/4 cup flour
  • 1/4 cup sour cream
  • 1/3 cup lingonberry preserves, red currant jelly or cranberry jam


Potatoes: Pierce four 6- to 8-oz. potatoes all over with a fork. Place on a baking sheet, rub with olive oil and season. Bake at 425° until tender when pierced with a fork, 50 to 60 minutes. Split the top of each potato, being careful not to cut all the way through. With a fork, fluff potatoes until flesh is airy; season.

Topping: In a bowl, mix the breadcrumbs and spices; stir in 2 tbsp. stock. Mix in the pork and egg; season generously. Form into 1-inch meatballs (about 1 tbsp. each). In a large skillet, heat 1 tbsp. butter and the oil over medium-high. Add the meatballs and cook until browned on all sides and cooked through, about 8 minutes; transfer to a plate. In the same skillet, melt the remaining 2 tbsp. butter. Whisk in the flour; cook, stirring often, until golden, 2 to 3 minutes. Add the remaining 2 cups stock; simmer until thickened, stirring often, 2 to 3 minutes. Stir in the sour cream. Top fluffed and seasoned potatoes with the gravy, meatballs and preserves.

As seen on Rachael Ray Every Day's March 2017 cover:

March 2017 cover