Why You’ll Love This Recipe
Cheese-stuffed baked potatoes are the epitome of hearty comfort food. Crispy on the outside and fluffy on the inside, these golden potatoes are loaded with a creamy, cheesy filling that makes them irresistible. Perfect as a main dish or a side, they pair beautifully with roasted meats, salads, or even enjoyed on their own. This recipe transforms simple baked potatoes into a decadent treat, thanks to the addition of rich cheeses, butter, and seasonings. They are also highly customizable—whether you love sharp cheddar, gooey mozzarella, or a combination of cheeses, you can tailor the filling to suit your tastes. Ideal for family dinners, cozy nights in, or even as a crowd-pleasing dish at gatherings, cheese-stuffed baked potatoes are a versatile recipe that delivers maximum flavor with minimal effort.
Cheese-Stuffed Baked Potatoes Recipe: Comfort Food at Its Best
- Total Time: 1 hour 35 minutes
- Yield: 8 stuffed potato halves (4 servings)
- Diet: Vegetarian
Description
Cheese-Stuffed Baked Potatoes are fluffy baked potatoes filled with creamy, cheesy mashed potato filling and baked again until golden on top. They make a comforting side dish or a satisfying vegetarian main course.
Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil
- 1/2 cup sour cream
- 1/4 cup milk
- 3 tbsp butter
- 1 1/2 cups shredded cheddar cheese (divided)
- 2 green onions, chopped
- Salt and black pepper, to taste
- Optional toppings: extra sour cream, bacon bits, chives
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes and prick each with a fork several times.
- Rub potatoes with olive oil and place on a baking sheet. Bake for 50–60 minutes until tender.
- Remove from oven and let cool slightly. Slice potatoes in half lengthwise and scoop out the insides into a bowl, leaving a thin shell.
- Mash the scooped potato with sour cream, milk, butter, 1 cup cheese, green onions, salt, and pepper until smooth.
- Spoon filling back into potato shells, mounding slightly.
- Sprinkle remaining 1/2 cup cheese on top.
- Return potatoes to oven and bake for 15–20 minutes, until cheese is melted and tops are golden.
- Serve warm with optional toppings.
Notes
- Use sharp cheddar for a bolder flavor, or mix cheeses like mozzarella or gouda.
- For a crispier skin, bake potatoes directly on the oven rack.
- These can be prepared ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Russet potatoes – Known for their starchy texture, they bake up fluffy inside while developing a crisp outer skin.
Olive oil – Helps achieve a golden, crunchy potato skin and enhances flavor.
Salt – Brings out the natural flavors of the potato and balances the richness of the filling.
Black pepper – Adds a mild kick and depth to the creamy cheese mixture.
Butter – Creates a smooth, indulgent texture in the mashed potato filling.
Sour cream – Adds tanginess and creaminess, preventing the filling from being too heavy.
Milk or cream – Helps achieve the perfect consistency for the filling, keeping it light and smooth.
Cheddar cheese – A sharp, melty cheese that delivers bold flavor in the stuffing.
Mozzarella cheese – Provides a gooey, stretchy texture that makes the filling irresistible.
Chives or green onions – Add a fresh, mild onion flavor that balances the richness of the cheese and butter.
Directions
Begin by preheating your oven to 400°F (200°C). Scrub the russet potatoes clean, then prick them with a fork to allow steam to escape during baking. Rub each potato with olive oil and sprinkle with salt before placing them directly on the oven rack. Bake for about 50–60 minutes until the skins are crisp and the insides are tender.
Once baked, allow the potatoes to cool slightly before slicing them in half lengthwise. Carefully scoop out the flesh, leaving a thin shell to hold the filling. Transfer the scooped potato flesh into a bowl and mash until smooth. Add butter, sour cream, milk or cream, salt, and black pepper, then mix until creamy and well combined. Stir in cheddar and mozzarella cheese, reserving some for topping.
Spoon the cheesy potato mixture back into the shells, filling them generously. Top each potato with the remaining cheese, then return them to the oven. Bake for an additional 15 minutes, or until the cheese is melted and bubbly with golden edges. Garnish with chopped chives or green onions before serving.
Servings and timing
This recipe serves 4 people. Preparation takes about 15 minutes, while baking and stuffing require around 1 hour and 15 minutes total.
Storage/reheating
Cheese-stuffed baked potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 15–20 minutes until heated through. For quicker reheating, use a microwave, though the skins may lose some crispiness. These potatoes can also be frozen after stuffing (before the final bake) and reheated directly from frozen.
Variations and Customizations
Loaded Baked Potatoes – Add crispy bacon, extra cheese, and a dollop of sour cream for a fully loaded version.
Vegetarian Delight – Mix in sautéed spinach, mushrooms, or broccoli with the filling for added nutrition.
Spicy Kick – Incorporate jalapeños, chili flakes, or hot sauce into the filling for extra heat.
Garlic Lovers’ Potatoes – Roast garlic cloves and mash them into the potato mixture for a deep, aromatic flavor.
Three-Cheese Potatoes – Combine cheddar, mozzarella, and Parmesan for a richer, more complex flavor.
Herbed Potatoes – Stir fresh herbs like parsley, thyme, or dill into the filling for freshness.
FAQs
What type of potato is best for stuffed baked potatoes?
Russet potatoes are ideal because of their starchy, fluffy texture and sturdy skins.
Can I make stuffed baked potatoes ahead of time?
Yes, you can prepare and stuff them in advance, then bake just before serving.
How do I keep the potato skins from breaking?
Leave a thin layer of potato inside the shell when scooping to keep them sturdy.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt works as a healthier, tangy substitute.
How do I make the filling creamier?
Add extra milk or cream until the desired consistency is reached.
Can I add protein to the filling?
Absolutely—try mixing in shredded chicken, ground beef, or bacon.
How long do they take to reheat?
About 15–20 minutes in the oven at 350°F (175°C).
Can I freeze stuffed baked potatoes?
Yes, freeze them after stuffing but before the final bake for best results.
What cheese melts best for this recipe?
Cheddar and mozzarella are excellent choices, but Gruyère or Monterey Jack also melt beautifully.
Can I make them vegan?
Yes, substitute plant-based butter, sour cream, and cheese for a fully vegan version.
Conclusion
Cheese-stuffed baked potatoes are the ultimate comfort dish—crispy, fluffy, creamy, and loaded with gooey cheese. Their versatility makes them perfect for weeknight dinners, weekend gatherings, or even as a satisfying standalone meal. With endless variations and the option to prepare them ahead of time, they are a reliable and crowd-pleasing recipe you will return to again and again.