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Indulge in a delightful blast from the past with this timeless vintage recipe for stuffed baked potatoes. A culinary treasure that has been savored through generations, these potatoes offer a taste of nostalgia with every creamy, cheesy bite. Crafted from simple yet comforting ingredients like shredded cheese, milk, butter, minced onions, salt, pepper, and a hint of paprika, this classic dish has been a cherished favorite at family gatherings and special occasions for years.
As you embark on this culinary journey, you’ll discover that these stuffed baked potatoes not only fill your kitchen with a warm, inviting aroma but also provide a satisfying symphony of flavors and textures. From the crisp, golden skin to the luscious, fluffy interior filled with the richness of cheese and the subtle kick of paprika, each bite is a reminder of the timeless appeal of traditional recipes. Whether you’re rediscovering this classic gem or introducing it to a new generation, these stuffed baked potatoes are a comforting, cheesy delight that will continue to stand the test of time.
Ingredients You Will Need
- Minced Onion
Equipment You May Need
- Cookie Sheet
- Basting Brush
- Potato Masher
- Measuring Cups and Spoons
- Cookie Scoop
Frequently Asked Questions
Can I use any type of potato for stuffed baked potatoes? Russet potatoes are the most commonly used for stuffed baked potatoes due to their large size and fluffy texture. However, you can experiment with other varieties like Yukon Gold or red potatoes if you prefer a different taste and texture.
What’s the best way to scoop out the potato flesh? After baking, let the potatoes cool slightly, cut each potato in half, and scoop out the flesh using a spoon, leaving a thin layer of potato attached to the skin. Be gentle to avoid tearing the skins.
Can I make the filling ahead of time? Yes, you can prepare the filling mixture in advance and store it in the refrigerator until you’re ready to stuff the potatoes. Just make sure to reheat it gently on the stove or in the microwave before using.
Can I freeze stuffed baked potatoes for later? Stuffed baked potatoes can be frozen, but it’s best to freeze them before baking. Wrap each potato tightly in plastic wrap and aluminum foil, then store them in an airtight container. When ready to enjoy, bake them from frozen, adding some extra time to ensure they heat through.
How do I reheat leftover stuffed baked potatoes? To reheat, place the stuffed potatoes in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also use the microwave for a quicker option, but the oven will help maintain the crispy skin.
Substitutions and Variations
Cheese Variations: Instead of traditional cheddar cheese, experiment with different cheese varieties like mozzarella, Monterey Jack, Swiss, or even blue cheese for a unique flavor profile.
Herbs and Spices: Enhance the flavor of your filling with herbs like chives, thyme, rosemary, or parsley. Spices such as smoked paprika, garlic powder, or cayenne pepper can also add a delightful kick.
Protein Additions: Incorporate protein sources like bacon, cooked ground beef, diced ham, shredded chicken, or crumbled sausage into your stuffing mixture for a heartier meal.
Tex-Mex Style: For a Southwestern flair, use ingredients like grated pepper jack cheese, diced green chilies, black beans, and a dollop of sour cream or guacamole.
Mediterranean Flavors: Give your stuffed potatoes a Mediterranean twist by adding ingredients like feta cheese, diced olives, sun-dried tomatoes, and a sprinkle of oregano.
Other Recipes You May Enjoy
What I love about stuffed baked potatoes is their versatility. I can add or take out ingredients for a slightly different flavor each time and my family won’t get bored with this dish. We all enjoyed the regular recipe, but also had fun playing around with variations. No matter which way you make them, these potatoes are sure to please.
Stuffed Baked Potatoes
- 3 Russet Potatoes large
- 2 Tablespoons Butter
- ¼ Cup Cheddar Cheese shredded
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ⅓ Cup Milk
- 2 Tablespoons Minced Onion
- Melted Butter
- Preheat oven to 400℉.
- Line a cookie sheet with aluminum foil.
- Use a fork to poke several holes in the potatoes on both sides.
- Brush the potatoes with vegetable oil all over.
- Bake at 400℉ for 1 hour.
- Let the potatoes cool long enough to pick them up (about 15-20 minutes).
- Cut the potatoes in half lengthwise and scoop out insides, leaving skins intact.
- Mash the potatoes, 2 tablespoons of butter, cheese, salt, pepper, milk, and onion.
- Scoop the mashed potatoes back into the potato skins.
- Brush with melted butter.
- Sprinkle paprika on top.
- Bake at 400℉ for about 30 minutes or lightly browned.
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