These traditional Hungarian stuffed potatoes, known locally as Töltött Burgonya, are a comforting, hearty dish that brings the rich flavors of Eastern European cuisine right to your table.
Perfectly baked potato halves are filled with a savory mixture of smoked ham or pork, earthy mushrooms, and aromatic spices, then topped with creamy sour cream for a luscious finish.
This easy Hungarian potato recipe is ideal for cozy family dinners, potlucks, or as a satisfying main course any night of the week.
It’s a versatile dish that can be customized with different fillings, making it a must-try for anyone exploring authentic Hungarian recipes or searching for stuffed potato recipes with meat.
⦁ 8 large, uniform potatoes
⦁ 200 g (7 oz) cooked smoked spare rib or pork (or ham)
⦁ 100 g (3½ oz) mushrooms, cleaned and chopped
⦁ 200 ml (6¾ fl. oz) sour cream
⦁ 3 tbsp oil + 1 tbsp breadcrumbs
⦁ 1 tsp salt
⦁ 1 tsp mustard
⦁ 1 knife-tip ground allspice (Jamaica pepper)
⦁ 1 knife-tip mixed pâté spices
1. Wash and boil the potatoes in lightly salted water until soft. Peel, then cut each potato in half crosswise, creating two even halves.
2. Scoop out the centers carefully so that the walls are at least 1 cm (½ inch) thick. Arrange hollowed potato halves cut side up on an oiled baking tray.
3. Chop the smoked ham finely. Clean and chop the mushrooms. Mix ham, mushrooms, beaten egg, scooped-out potato centers, breadcrumbs, mustard, salt, and spices until combined.
4. Fill the hollow potato halves with the mixture, mounding slightly above the edges.
5. Drizzle or spoon sour cream evenly over the stuffed potatoes.
6. Bake at 180°C (350°F) until the tops are golden brown and crispy, about 30–40 minutes.
🛒 Choosing Ingredients
✔ Uniform Potatoes – Pick large, evenly sized potatoes so they cook and bake at the same rate
✔ Smoked Pork or Ham – Use smoked spare rib meat, traditional smoked pork, or quality ham for authentic, smoky depth
✔ Mushrooms – White or cremini mushrooms add earthiness; finely chop to blend well with the filling
✔ Sour Cream – Full-fat sour cream gives a richer, creamier topping; add fresh herbs like parsley for brightness
👩🍳 Preparation Tips
✔ Boiling Temperature – Simmer potatoes in lightly salted water at 90–95°C (195–205°F) to cook them through without falling apart
✔ Scooping Technique – Use a melon baller or small spoon; leave walls at least 1 cm (½ inch) thick so the potato holds shape during baking
✔ Cool Slightly Before Handling – Let boiled potatoes sit for a few minutes before scooping to prevent crumbling
✔ Mix Evenly – Stir filling thoroughly so mushrooms, ham, and scooped potato centers are well-distributed for balanced bites
🔥 Baking Techniques & Temperatures
✔ Preheat Oven – Bring oven to 180°C (350°F) to ensure an even bake
✔ Bake Time – 30–40 minutes until tops are golden and sour cream is lightly caramelized
✔ Optional Cheese Topping – Add shredded cheese over the sour cream for an extra crispy, cheesy crust
✔ Check Doneness – Insert a knife into the side of a potato; it should slide in easily with filling firmed up
🍽 Serving & Customization
✔ Serve Hot – Best enjoyed fresh from the oven with a side of cucumber salad or pickles
✔ Make Ahead – Prepare filling and hollow potatoes up to 1 day ahead; assemble and bake when ready to serve
✔ Filling Variations – Substitute ham with ground beef, chicken, or smoked sausage for different flavors
✔ Freezer Friendly – Freeze stuffed (unbaked) potatoes individually wrapped; bake from frozen at 180°C (350°F) for 50–60 minutes