Stuffed Baked Potatoes Casserole in Tomato Sauce

When I mention or remember of Stuffed Baked Potatoes Casserole, it reminds me of my mother. When I was younger she used to stuff vegetables. Seeing as I was younger, veggies weren’t my favorite thing to eat. So she used to make time & stuff potatoes to make me happy! Recently I remembered about all this again. So I decided to create a recipe out of this loving memory of my mother that I cherish so much. I know she would be very proud to know that I put my twist to it as she was my biggest supporter. So here it is! A stuffed baked potatoes casserole with a tasty twist.

A tender potato stuffed with a delicious stuffing on top of a rich, mouthwatering tomato sauce. It’s a very filling & heartwarming meal. You’re sure to be very happy & have your belly full when you’re done eating.

Stuffed Baked Potatoes Casserole in Tomato Sauce

A deliciously stuffed potato casserole in a rich, tomato sauce that goes amazingly together & it's simply heartwarming!
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Prep Time 35 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 6
Calories 863 kcal


  • 2.5 kg potatoes large, peeled
  • 280 g red onion diced
  • 200 g bacon chopped
  • 250 g mushrooms sliced
  • 3 tsp curry
  • Pepper
  • 115 g peas
  • 3 tbsp teriyaki sauce
  • 30 g garlic diced
  • 400 g tomato sauce
  • 230 g cherry tomatoes
  • 2 tbsp tomato paste
  • 3 tsp oregano
  • 400 ml vegetable stock
  • Breadcrumbs
  • 150 g grated cheese
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 tbsp Worchestershire sauce


  • Preheat oven at 200C.
  • Create a hole in the potatoes.
  • Heat the oil & melt the butter in a frying pan. Add 100g of the onions, garlic & curry. Cook for 4 minutes over medium to high heat, stirring occasionally.
  • Add the cherry tomatoes, oregano, Worchestershire sauce & tomato paste. Cook for 2 minutes over medium heat, stirring occasionally.
  • Add the tomato sauce & stock. Bring to boil & then let simmer for 15 minutes.
  • In a separate frying pan, heat the pan up. Add the bacon & cook for 3 minutes over medium to high heat, stirring occasionally.
  • Add the peas, mushrooms, teriyaki sauce, pepper & the rest of the onions. Cook for 5 minutes over medium heat.
  • Cover the frying pan, lower the heat & cook for 10 minutes.
  • In an oven dish, spread the tomato sauce on the bottom. Spread the potatoes. Stuff the potatoes with the bacon mixture. Cover the dish with aluminium foil & cook in the oven for 1 hour.
  • Uncover the dish. Top the potatoes with the grated cheese & breadcrumbs. Cook in the oven for 10-15 minutes.


Calories: 863kcalCarbohydrates: 94gProtein: 20gFat: 47gSaturated Fat: 19gCholesterol: 58mgSodium: 1302mgPotassium: 2486mgFiber: 13gSugar: 15gVitamin A: 1526IUVitamin C: 111mgCalcium: 302mgIron: 6mg
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