Description
Stuffed Potatoes are a cozy and versatile dish where baked potato shells are filled with a creamy, cheesy mashed mixture, often enriched with meats or vegetables. Perfect as a hearty side or main course.
Ingredients
Units
Scale
- 4 large russet potatoes
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup ground beef or cooked bacon (optional)
- 2 tbsp butter
- 1/4 cup sour cream or milk
- 1 cup shredded cheese (cheddar or preferred)
- 1/2 tsp garlic powder
- 2 tbsp chopped chives or parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Scrub, dry, and rub potatoes with olive oil and salt. Bake on a sheet for 45–60 minutes, until tender.
- Cool slightly, then slice off tops or cut in half. Scoop out flesh, leaving a ¼-inch shell.
- Mash the scooped potato with butter, sour cream or milk, 3/4 cup cheese, and garlic powder. Add ground beef or bacon if using. Season with salt and pepper.
- Spoon the filling into the potato shells, top with remaining cheese.
- Bake again at 375°F (190°C) for 15–20 minutes until golden and heated through.
- Garnish with chopped chives or parsley and serve warm.
Notes
- Vegetarian option: Use sautéed spinach or mushrooms instead of meat.
- Make ahead and refrigerate before the second bake for convenience.
- Buffalo-style: Mix in shredded chicken and buffalo sauce.
- Freeze individually for easy future meals.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 370
- Sugar: 2g
- Sodium: 440mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 45mg