These creamy baked stuffed potatoes are the ultimate comfort food—crispy on the outside, velvety on the inside, and packed with flavor. Each potato half is filled with a rich, cheesy mash infused with butter, herbs, and a hint of garlic, then baked until the tops are golden and bubbling. The result is a dish that’s both rustic and refined, perfect for cozy dinners, festive spreads, or as a hearty side that steals the spotlight.
The magic lies in the double-baking technique: first, the potatoes are roasted until tender, then scooped, mashed with flavorful ingredients, and returned to the oven for a final crisp. The melted cheese forms a golden crust, while the interior remains soft and creamy. Garnished with fresh parsley, these stuffed potatoes are as visually appealing as they are delicious.
INGREDIENTS:
For the Potatoes:
- 4 large baking potatoes (Russet or Desiree work well)
- 2 tbsp olive oil
- Salt, for rubbing
For the Filling:
- 3 tbsp unsalted butter
- ½ cup (120ml) whole milk or cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- 2 tbsp sour cream or plain yogurt
- 2 cloves garlic, minced
- ¼ cup finely chopped red onion
- 2 tbsp chopped fresh parsley
- Salt and black pepper, to taste
For Garnish:
- Extra shredded cheese
- Fresh parsley or chives
INSTRUCTIONS:
Step 1: Bake the Potatoes Preheat your oven to 200°C (390°F). Scrub the potatoes clean and pat dry. Rub each potato with olive oil and sprinkle with salt. Place directly on the oven rack or a baking tray and bake for 45–60 minutes, until the skins are crisp and the insides are fork-tender.
Step 2: Prepare the Filling Once baked, let the potatoes cool slightly until they can be handled. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh into a mixing bowl, leaving a thin shell to hold the filling.
Mash the potato flesh with butter, milk or cream, sour cream, garlic, onion, and parsley. Stir in the shredded cheese and season with salt and pepper. The mixture should be creamy but firm enough to hold shape.
Step 3: Stuff and Bake Again Spoon the filling back into the potato shells, mounding it slightly. Place the stuffed potatoes on a baking tray. Sprinkle extra cheese on top of each one.
Return to the oven and bake at 180°C (350°F) for 20–25 minutes, or until the tops are golden and the cheese is melted and bubbly.
Step 4: Garnish and Serve Remove from the oven and sprinkle with fresh parsley or chives. Serve hot as a main dish with a side salad or as a luxurious side to grilled meats or roasted vegetables.
Serving Suggestions & Variations:
- Add cooked, crumbled bacon or sautéed mushrooms to the filling for extra depth.
- Use mozzarella or gouda for a different cheese profile.
- For a spicy kick, mix in chopped jalapeños or a dash of chili flakes.
- Make mini versions using baby potatoes for party platters.