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Cheesy Stuffed Baked Potatoes Recipe

Cheesy Stuffed Baked Potatoes Recipe

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. YIELD: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


  • 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.

Recipe Note

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!
  • Nutritional Facts

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

    Reviews for Cheesy Stuffed Baked Potatoes

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    Reviewed Dec. 28, 2017

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

    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."

    Reviewed Dec. 1, 2017

    "Delicious and easy to prepare!"

    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."

    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!"

    Reviewed Jan. 8, 2017

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

    Reviewed Jan. 9, 2016

    "693mg of sodium"

    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!"

    Reviewed Oct. 19, 2015


    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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