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

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5 22 27
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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 each: 416 calories, 26g fat (17g saturated fat), 84mg cholesterol, 693mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 9g 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


Reviews for Cheesy Stuffed Baked Potatoes

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
235gbt 241437
Reviewed Jan. 9, 2016

"693mg of sodium"

MY REVIEW
Landonion1922 239199
Reviewed Dec. 11, 2015

"these dont work with small potatoes hence them saying large ones. even though i used small potatoes and everything spilled over, the messiness didnt affect the great taste!"

MY REVIEW
tlaec929 235223
Reviewed Oct. 19, 2015

"Delicious!!!!"

MY REVIEW
eatily 226486
Reviewed May. 17, 2015

"These were excellent! I did add a little more cheese because we all love cheese but everything else I used was as the recipe called for. I did get 3 people tell me that these were better than what you get in a restaurant & I agree. They are very easy to make too. Will be making these over & over again!"

MY REVIEW
Carmen21212 222850
Reviewed Mar. 15, 2015

"Delicious, just had them for dinner and hubby loved them. Left out the sour cream cause hubby does't care for it and put crumbled bacon on top. Definitely will make again."

MY REVIEW
gucci65 222066
Reviewed Mar. 5, 2015

"Just add bacon and this recipe is great. !!!!!!. Texture is great even after freezing and re-heating !"

MY REVIEW
rimergirl 220386
Reviewed Feb. 12, 2015

"A big hit at our house. I used large baking potatoes and like other suggestions added ham. a meal in itself. Thanks for a great recipe."

MY REVIEW
m.rob1308 219009
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
cookiemouse 218968
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
spaul40 218960
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."

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