Stuffed Baked Potatoes
These Stuffed Baked Potatoes are the ultimate comfort food side dish — crispy on the outside, creamy and cheesy on the inside. They’re made with simple ingredients but feel just a little extra special on the dinner table. Whether you’re serving them with a weeknight meal or a holiday dinner, don’t be surprised if everyone reaches for seconds!
Servings 6
Equipment
Ingredients
- 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
- Paprika
Instructions
- 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.
Notes
Helpful Tips
- Choose potatoes that are similar in size – This helps them bake evenly, so you’re not dealing with some overcooked and some undercooked potatoes.
- Don’t skip poking holes in the potatoes – A few fork holes help steam escape while baking and keep the potatoes from splitting open in the oven.
- Bake the potatoes until fully tender – If the potatoes aren’t soft all the way through, the filling can turn lumpy instead of creamy. A fork should slide in easily.
- Let them cool slightly before scooping – Give the potatoes 15–20 minutes to cool so they’re easier to handle without burning your hands.
- Leave a thin layer of potato inside the skins – Don’t scoop them completely clean. Leaving a little potato attached helps the skins hold their shape and keeps them from tearing.
- Mash while the potatoes are warm – Warm potatoes mash more easily and blend better with the butter, cheese, and milk for a smoother filling.
- Don’t overmix the filling – Mash until combined, but don’t overwork the potatoes or they can turn gluey.
- Use a spoon or cookie scoop for easy filling – This makes it easier to pile the mashed potato mixture neatly back into the skins.
- Watch the tops during the second bake – You’re looking for lightly golden edges, not overly browned potatoes.
- Serve them warm – Stuffed baked potatoes are at their absolute best fresh from the oven when the filling is hot and creamy, and the tops are just lightly crisp.