Stuffed Potatoes

Stuffed Potatoes are a comforting and flavorful dish where fluffy baked potatoes are hollowed out and filled with a savory mixture of their own mashed flesh combined with cheese, herbs, and often a protein like ground beef or bacon. Perfect as a main course or hearty side, they’re both satisfying and customizable.

Why You’ll Love This Recipe

This recipe is simple, budget-friendly, and incredibly versatile. Whether you enjoy them as a meat-filled dinner, a vegetarian meal, or a cheesy side dish, stuffed potatoes deliver warm, indulgent comfort in every bite. They’re also a great way to use leftovers and can be prepped ahead for easy weeknight meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Large russet potatoes
• Olive oil
• Salt and pepper
• Ground beef or cooked bacon (optional)
• Butter
• Sour cream or milk
• Shredded cheese (cheddar or your choice)
• Garlic powder
• Chopped chives or parsley (for garnish)

Directions

1. Bake the potatoes: Preheat oven to 400°F (200°C). Scrub the potatoes, dry, rub with olive oil and salt, and place on a baking sheet. Bake for 45–60 minutes, or until tender.
2. Cool and hollow: Let the potatoes cool slightly, then slice the tops off or cut them in half lengthwise. Scoop out the inside, leaving a ¼-inch shell.
3. Prepare the filling: Mash the scooped-out potato with butter, sour cream or milk, cheese, and garlic powder. Stir in cooked ground beef or bacon if using. Season with salt and pepper to taste.
4. Stuff and bake again: Fill the potato shells with the mashed mixture, top with more cheese, and return to the oven for 15–20 minutes, until golden and heated through.
5. Garnish and serve: Top with chopped chives or parsley before serving.

Servings and Timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 1 hour 15 minutes
• Total time: 1 hour 30 minutes

Variations

• Vegetarian: Skip the meat and add sautéed mushrooms or spinach.
• Loaded potato: Add crumbled bacon, green onions, and extra cheese for a “loaded” version.
• Spicy: Mix in chopped jalapeños or a dash of hot sauce.
• Buffalo-style: Combine cooked shredded chicken with buffalo sauce and stuff the potatoes for a zesty twist.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze stuffed potatoes individually wrapped for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm in a 350°F oven until heated through, or microwave in short intervals.

FAQs

Can I use other types of potatoes?

Russets are best due to their fluffy interior, but large Yukon Golds can also work.

Do I need to bake the potatoes first?

Yes, baking ensures the flesh is soft enough to mash and remix for stuffing.

Can I make these ahead of time?

Yes, you can assemble them in advance and bake before serving.

Are they freezer-friendly?

Yes, wrap tightly and freeze for up to 2 months.

What proteins work well in the filling?

Ground beef, bacon, sausage, or shredded chicken are all excellent options.

Can I make them dairy-free?

Use dairy-free butter, milk, and cheese alternatives as needed.

What herbs go best with stuffed potatoes?

Chives, parsley, thyme, or rosemary add great flavor.

How do I make the skin crispy?

Rub with oil and salt before baking and bake uncovered.

Can I use leftover mashed potatoes?

Yes, though baking and scooping fresh potatoes gives a sturdier shell.

What sides go well with stuffed potatoes?

A crisp green salad or steamed vegetables complement them well.

Conclusion

Stuffed Potatoes are a cozy, customizable dish perfect for any occasion. Whether you’re making them for a simple weeknight meal or dressing them up for guests, their crispy skins and flavorful fillings never disappoint. Easy to prepare and endlessly adaptable, this recipe is sure to become a favorite.

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