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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
  • Total Time
    Prep: 1-1/4 hours Bake: 20 min.
  • Makes
    6 servings


  • 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


  • 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.
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!
  • Nutrition 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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    Average Rating:
    • Belen
      May 29, 2020

      These were very tasty. We had leftovers in the fridge for about 3 days and they were still very good. Will definitely make again as side dish with steak.

    • Orbs
      Dec 5, 2019

      Delicious! I prepared these the day before and kept them in the refrigerator to reheat. I added Alfredo sauce instead of the sour cream. Thank you, Marge, for sharing this recipe.

    • Lynn514
      Aug 17, 2019

      This was AMAZING. Even my pickest of eaters loved it! I only cooked them 45 minutes originally and then 25 minutes. I pre-mixed the filling (minus the potato insides) and put it in the fridge just to save on time. Turned out perfect!

    • No_Time_To_Cook
      Dec 26, 2018

      These were very good. I added bacon bits to the mixture - only change. Served with Prime Rib.

    • justmbeth
      Dec 28, 2017

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

    • PrplMonky5
      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.

    • Robby1
      Dec 1, 2017

      Delicious and easy to prepare!

    • I_Fortuna
      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.

    • sdurham
      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!

    • organlady2
      Jan 8, 2017

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