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Cheesy Stuffed Baked Potatoes

 Cheesy Stuffed Baked Potatoes
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
6 ServingsPrep: 1-1/4 hours Bake: 20 min.


  • 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


  • 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.
  • 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.
  • 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.

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Cheesy Stuffed Baked Potatoes (continued)

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.