Cheesy Stuffed Baked Potatoes

Total Time

Prep: 1-1/4 hours Bake: 20 min.


6 servings

Updated: Aug. 26, 2023
These special stuffed baked 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
Cheesy Stuffed Baked Potatoes Recipe photo by Taste of Home


  • 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. Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°.
  2. In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, 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 until heated through, about 20 minutes.

Stuffed Baked Potato Tips

Should I poke holes in my potato before I bake it?

Yes. Always poke a few holes in the skins of your potatoes with a fork before baking. Potatoes, especially smaller varieties, contain lots of moisture. As the potato bakes, the water converts to steam. A few quick jabs are all it takes to allow that steam to escape naturally from your baked potato recipes. If too much water vapor pressure builds up inside your potato, you may end up with a messy spud explosion. You can also try slicing a cross-shape into your potatoes, about 1/4 inch thick, for supremely fluffy jacket potatoes.

Do I have to wrap a potato in aluminum before I put it in the oven?

There’s no need to wrap a potato in aluminum foil to bake it. Your best bet is to place it directly on the oven rack. Foil can trap steam, creating a potato with skin that is soggy instead of crisp. Unless a recipe specifically instructs to wrap a potato in foil, it's fine to skip it. — Amy Glander, Book Editor
Ranch Stuffed Baked Potatoes: Stir in 1 to 2 tablespoons ranch salad dressing mix into the sour cream before adding to the mashed potato pulp. Fold in 3 crumbled cooked bacon strips along with the cheese.
Tex-Mex Stuffed Baked Potatoes: Omit green onions, 1/4 cup butter and paprika. Stir in 1 can (4 ounces) drained chopped green chilies. Fold in 1 cup shredded pepper Jack cheese in place of the cheddar cheese. Sprinkle with chili powder if desired.
Herb-Stuffed Baked Potatoes: Stir in 2 tablespoons each minced chives and parsley along with the green onion. Use 1 cup shredded mozzarella in place of cheddar cheese.
Editor's Note: Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.

Nutrition Facts

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