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Cheesy Stuffed Baked Potatoes

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
  • 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.

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 ¼ 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
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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  • katte
    Oct 28, 2020

    This is a recipe my mother made when I was a child, I'm now a great grandmother. We always have them with ham for Christmas dinner. The only difference is I rub them with butter and wrap the whole batch in foil. That creates a nice roasted taste to the potato skins. We do like to make them the day before then just add the grated cheder cheese just before baking to reheat.

  • Stacy
    Oct 26, 2020

    Question:, if you freeze them, do you just bake in the foil to warm up, what temp and for how long?

  • Bernie
    Oct 26, 2020

    No comment left

  • 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!