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.
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