Marsala Potato Skins

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Marsala Potato Skins


  • 8 potatoes
  • EVOO
  • 1 onion, diced
  • 8oz baby portabellos, diced
  • 1lb ground beef
  • 1 cup marsala
  • 1 package onion soup mix
  • beef broth (optional – for added moisture)
  • 1 cup shredded mozzarella
  • 4 scallions, chopped


  1. Preheat the oven to 400. Scrub the potatoes and rub with the olive oil. Place on a baking sheet or pan and cook for 45-60 minutes. You want the potatoes pretty cooked, but not mushy.
  2. Increase the heat to 425. When the potatoes are cooled, slice in half length-wise and scoop out most of the insides. Save them and eat them with lots of butter and sour cream tomorrow for lunch.
  3. Place them skin-side-down back on the pan and drizzle with some more olive oil. Bake for another 10-15 minutes. When they’re finished, preheat the broiler.
  4. Meanwhile, heat about 2 tablespoons of EVOO over medium-ish heat. Cook the onions and mushrooms for about 5 minutes (until the onions are translucent) and then add the ground beef. Break apart and cook until it’s no longer pink.
  5. Add the onion mix and incorporate, and then add the marsala. Cook for about 5 more minutes. If the mixture looks like it could use more liquid, then add some beef broth.
  6. Fill the potato skins with a few spoonfuls of the marsala concoction. Top with a sprinkle of mozzarella, followed by the scallions. Cook under the broiler for about 2 minutes, or until the cheese is all melty.