Name: Stuffed Baked Potatoes Recipe: A Delicious Comfort Food Classic
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 6 medium russet potatoes; 1 tbsp olive oil; ½ tsp sea salt; ½ cup sour cream; ¼ cup milk; 3 tbsp unsalted butter; ½ cup cheddar cheese, shredded (plus more for topping); 4 slices bacon, cooked and crumbled; 2 tbsp cream cheese; ¼ cup mushrooms, finely chopped (optional); 2 tbsp green onions, chopped (optional); Salt and pepper to taste; Chives for garnish (optional)

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You ever bite into a warm, cheesy stuffed potato and just sigh? Yeah, same. These are my go-to comfort food.

They’re loaded with all the good stuff—fluffy insides, crispy skins, bacon, cheese, sour cream. Total happiness in a potato shell.

I make them when I need something cozy. Super easy, super filling. Just bake, scoop, stuff, and boom—pure comfort.

I’ll show you how I do it, step by step. Let’s make these together. You’re gonna love it.

Table of Contents

Why You’ll Love This Recipe

Comfort Food at Its Best: Each bite is creamy, crispy, and savory — like a warm hug on a plate.
Flexible & Filling: Serve as a full meal or alongside soup, salad, or grilled meat.
Easy to Customize: Add your favorite toppings like mushrooms, onions, or herbs.
Make-Ahead Friendly: Prep in advance and bake when ready to serve.
Loved by All Ages: A crowd-pleaser at family dinners, potlucks, or lunchboxes.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: About 1 hour, 5 minutes

Servings: 6 stuffed potatoes (easily doubled for a crowd)

Difficulty Level: Beginner-friendly with simple steps — just bake, scoop, mix, stuff, and bake again.

Required Kitchen Tools

Baking sheet
Mixing bowls
Potato masher or fork
Spoon or melon baller (to scoop centers)
Aluminum foil (optional for baking)
Oven-safe skillet or pan

Ingredients for Stuffed Baked Potatoes

Here’s what you’ll need to bring this recipe together (exact measurements are in the recipe card below):

Russet Potatoes: The ideal choice for baking — fluffy on the inside, crisp on the outside.
Olive Oil: Helps the potato skins crisp while baking.
Sea Salt: Adds flavor to both the skins and filling.
Unsalted Butter: For creamy richness inside the filling.
Milk: Helps soften the texture of the mashed filling.
Sour Cream: Adds tang and creaminess.
Cheddar Cheese: Sharp or mild, it melts into the mix and gets golden on top.
Cream Cheese: For smooth, velvety texture in the mashed potato mixture.
Bacon: Cooked and crumbled — smoky, salty, and crispy.
Mushrooms (Optional): Sautéed for an earthy, savory addition.
Green Onions (Optional): Adds a little brightness and bite.
Salt & Pepper: Season to taste.
Chives (Optional): For a light, fresh finish.

Variations for Stuffed Baked Potatoes

These baked potatoes are easy to tweak based on what you have on hand or what flavors you love:

Add Veggies: Try steamed broccoli, sautéed spinach, or caramelized onions for more depth.
Spicy Kick: Mix in jalapeños or a sprinkle of crushed red pepper flakes.
Swap the Cheese: Use Monterey Jack, mozzarella, or gouda for a different flavor profile.
Go Meat-Free: Skip the bacon and add seasoned black beans or lentils.
Herb Upgrade: Add fresh thyme, parsley, or rosemary to the filling for a burst of freshness.
Mini Versions: Use smaller potatoes and serve as bite-sized party snacks.

How to Make Stuffed Baked Potatoes (Step-by-Step Instructions)

1. Bake the Potatoes

Preheat the oven to 400°F (200°C).
Scrub the potatoes clean and pat dry.
Prick each potato a few times with a fork.
Rub them with olive oil and sprinkle lightly with sea salt.
Place directly on the oven rack or a baking sheet.
Bake for 45–60 minutes until fork-tender and the skins are crisp.

2. Prepare the Filling

Let the potatoes cool slightly once baked.
Slice each one lengthwise and gently scoop out the insides into a mixing bowl — leave about ¼ inch around the edge to keep the shell sturdy.
To the scooped-out potato, add butter, sour cream, milk, cream cheese, cheddar cheese, salt, and pepper.
Mash until smooth and creamy.
Fold in crumbled bacon, green onions, and mushrooms if using.

3. Fill and Bake Again

Spoon the filling back into the potato shells, mounding slightly on top.
Sprinkle with a bit more cheddar cheese and extra bacon bits if desired.
Place on a baking sheet and return to the oven for 10–15 minutes until the tops are golden and heated through.

Serving and Decoration

These stuffed baked potatoes are a full experience on their own, but here are a few ways to serve them beautifully:

Classic Comfort: Plate them with a small salad or soup like tomato basil or chicken noodle.
Garnish Smart: Top with fresh chives, extra sour cream, or a drizzle of hot sauce.
Meal Booster: Serve alongside grilled chicken, steak, or roasted vegetables.
Party Platter: Halve them for easy finger food at gatherings or potlucks.
Kid-Friendly Tip: Let kids top their own potatoes with fun toppings like extra cheese, crispy onions, or ketchup.

Storing Stuffed Baked Potatoes

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap individually in foil and freeze for up to 2 months. Reheat in the oven for best texture.
Reheating: Bake at 350°F (175°C) for 15–20 minutes until heated through, or microwave on medium power to avoid drying out.

Tips and Tricks for Success

Don’t Over-Scoop: Leave enough potato in the shell so it holds its shape.
Warm Fillings Work Best: Mash while everything’s still warm for a smoother texture.
Use a Potato Masher or Fork: Avoid over-mixing to keep the filling fluffy, not gluey.
Season Thoughtfully: Taste the filling before stuffing and adjust the salt and pepper.
Bake on a Lined Sheet: For easier cleanup and crispier bottoms.

Nutrition (Per Serving)

Nutrient	Amount
Calories	~380 kcal
Protein	12 g
Carbohydrates	34 g
Fat	22 g
Saturated Fat	10 g
Fiber	3 g
Sugar	2 g
Sodium	450 mg

Note: Nutrition info is approximate and based on standard ingredients.

Stuffed Baked Potatoes Recipe: A Delicious Comfort Food Classic

Recipe by Erin ShwetaCourse: Potato Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

~380

kcal

Ingredients

6 medium russet potatoes
1 tbsp olive oil
½ tsp sea salt
½ cup sour cream
¼ cup milk
3 tbsp unsalted butter
½ cup cheddar cheese, shredded (plus more for topping)
4 slices bacon, cooked and crumbled
2 tbsp cream cheese
¼ cup mushrooms, finely chopped (optional)
2 tbsp green onions, chopped (optional)
Salt and pepper to taste
Chives for garnish (optional)

Directions

Bake the Potatoes:
Preheat oven to 400°F (200°C). Scrub potatoes and prick with a fork. Rub with olive oil and sprinkle with sea salt. Bake directly on rack or baking sheet for 45–60 minutes, or until fork-tender.
Prepare the Filling:
Cool slightly. Slice open and scoop the insides into a bowl. Add sour cream, milk, butter, cream cheese, salt, pepper, and cheddar cheese. Mash until smooth. Stir in bacon, green onions, and mushrooms if using.
Stuff and Bake Again:
Fill potato skins with the mashed mixture. Top with extra cheddar and bacon if desired. Bake at 375°F (190°C) for 10–15 minutes until golden and heated through.
Serve:
Garnish with chives or additional sour cream. Serve hot.

Stuffed Baked Potatoes FAQs

Can I make these ahead of time?
Yes. Prepare and stuff the potatoes ahead of time, then store them in the fridge. Bake right before serving.

Can I freeze stuffed potatoes?
Absolutely. Wrap them individually in foil and freeze. Reheat in the oven without thawing.

What’s the best potato for this recipe?
Russets are ideal. They have a starchy, fluffy interior and crisp skin that holds up well.

Can I skip the bacon?
Yes, you can omit it or substitute with vegetarian bacon or sautéed veggies.

Conclusion

Stuffed Baked Potatoes are more than just a side dish — they’re a cozy, satisfying way to turn simple ingredients into something warm and filling. With a creamy center, crispy bacon, melty cheese, and golden tops, they bring comfort to every table. Whether you’re making them for family dinner, holiday meals, or prepping ahead for the week, this classic never goes out of style.