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Cheesy Stuffed Baked Potatoes Recipe
Cheesy Stuffed Baked Potatoes Recipe photo by Taste of Home

Cheesy Stuffed Baked Potatoes Recipe

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These special potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. —Marge Clark, West Lebanon, Indiana
TOTAL TIME: Prep: 1-1/4 hours Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 1-1/4 hours Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 3 large baking potatoes (1 pound each)
  • 1-1/2 teaspoons canola oil, optional
  • 1/2 cup sliced green onions
  • 1/2 cup butter, cubed, divided
  • 1/2 cup half-and-half cream
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • Paprika

Nutritional Facts

1 serving equals 416 calories, 26 g fat (17 g saturated fat), 84 mg cholesterol, 693 mg sodium, 36 g carbohydrate, 3 g fiber, 9 g protein.

Directions

  1. Scrub and pierce potatoes. Rub with oil if desired. Bake at 400° for 50-75 minutes or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside.
  2. In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in onion mixture, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells.
  3. Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake at 375° for 20 minutes or until heated through. Yield: 6 servings.
Editor's Note: Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.
Originally published as Stuffed Baked Potatoes in Taste of Home December/January 1995, p31

Nutritional Facts

1 serving equals 416 calories, 26 g fat (17 g saturated fat), 84 mg cholesterol, 693 mg sodium, 36 g carbohydrate, 3 g fiber, 9 g protein.

Reviews for Cheesy Stuffed Baked Potatoes

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Jan. 27, 2015

"Love these potatoes. I also add parsley flakes for added flavor, and instead of white pepper, I use regular ground pepper. I've also used sliced cheese instead of shredded cheese, makes them nice and creamy as well."

MY REVIEW
Reviewed Jan. 27, 2015

"Love this recipe! ***Can anyone share if there is a difference in the texture after freezing and re-heating?"

MY REVIEW
Reviewed Jan. 27, 2015

"These potatoes are awesome. The only changes I make is to reduce the sour cream to 1/4 cup and add 6 ounces of softened cream cheese."

MY REVIEW
Reviewed Jan. 27, 2015

"Outstanding! These are perfect with a plus! Definitely making again. The leftovers were frozen and re-heated about two weeks later. It worked perfectly! Not a bit watery at all like most frozen potatoes get. Next time, we'll most likely add a little bacon to the filling."

MY REVIEW
Reviewed Jan. 27, 2015

"Love these... I don't use onion, overpowers the cheese, otherwise great!!"

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