Cheesy Stuffed Baked Potatoes Recipe

5 28 33
Cheesy Stuffed Baked Potatoes Recipe
Cheesy Stuffed Baked Potatoes Recipe photo by Taste of Home
Publisher Photo

Cheesy Stuffed Baked Potatoes Recipe

Read Reviews
5 28 33
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 20 min.

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 shredded cheddar cheese
  • Paprika

Directions

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.

Test Kitchen Tips
  • White pepper is milder than black pepper, but use whichever you prefer or happen to have on hand.
  • We're obsessed with the deep rich flavor of smoked paprika; it just may be the bacon of the spice world. Try it here. It really sets off the cheesy topping!
  • Originally published as Stuffed Baked Potatoes in Taste of Home December/January 1995, p31

    Nutritional Facts

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

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    • 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 shredded cheddar cheese
    • Paprika
    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.

    Test Kitchen Tips
  • White pepper is milder than black pepper, but use whichever you prefer or happen to have on hand.
  • We're obsessed with the deep rich flavor of smoked paprika; it just may be the bacon of the spice world. Try it here. It really sets off the cheesy topping!
  • Originally published as Stuffed Baked Potatoes in Taste of Home December/January 1995, p31

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    Reviews forCheesy Stuffed Baked Potatoes

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    MY REVIEW
    justmbeth User ID: 1196484 280112
    Reviewed Dec. 28, 2017

    "Very good twice baked potato recipe. I was able to cut down recipe easily to make fewer potatoes."

    MY REVIEW
    PrplMonky5 User ID: 6612040 278876
    Reviewed Dec. 7, 2017

    "These were VERY tasty! The only (minor) issue I had was that the skins were a little tough, despite rubbing them with oil and turning the potatoes every 20 minutes. I think it took a total of about 70 minutes for my potatoes to get done. I did only 2 potatoes, and just cut everything into 2/3rds (which wasn't as difficult as it sounds). I completely skipped the onions to save some time and just used some dried minced onion. I used cheddar jack cheese and also sprinkled real bacon bits on top with the paprika. Served this with a side salad for a vegetarian weeknight meal."

    MY REVIEW
    Robby1 User ID: 1478802 278557
    Reviewed Dec. 1, 2017

    "Delicious and easy to prepare!"

    MY REVIEW
    I_Fortuna User ID: 8342880 272738
    Reviewed Sep. 6, 2017

    "I just microwave my potatoes for the first step of this recipe. Saves time. bake it last. Hubby loves cheese and I leave out the onions which I love though. Yum."

    MY REVIEW
    sdurham User ID: 1498847 271430
    Reviewed Aug. 6, 2017

    "These potatoes were a hit at our cookout. I added 8 slices of cooked bacon before stuffing the shells. It added some extra flavor. Excellent recipe!"

    MY REVIEW
    organlady2 User ID: 101672 259407
    Reviewed Jan. 8, 2017

    "You can reduce salt and fat content and not affect taste. Freeze well....Reheat in microwave."

    MY REVIEW
    235gbt User ID: 8485749 241437
    Reviewed Jan. 9, 2016

    "693mg of sodium"

    MY REVIEW
    Landonion1922 User ID: 8644442 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 User ID: 8548514 235223
    Reviewed Oct. 19, 2015

    "Delicious!!!!"

    MY REVIEW
    eatily User ID: 7535650 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!"

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