These stuffed baked potatoes are the ultimate comfort food, featuring crispy potato skins filled with light, fluffy mashed potatoes and drenched in a velvety homemade cheese sauce. The dish combines the earthy sweetness of baked russets with the sharp, savory punch of cheddar cheese. Perfect for a hearty weeknight dinner or a crowd-pleasing side dish at potlucks and family gatherings, this recipe transforms simple ingredients into a luxurious meal. The egg yolk adds a beautiful richness to the potato filling, while the roux-based cheese sauce ensures every bite is creamy and indulgent. It&# 226;ÂÂs a nostalgic classic that brings warmth and satisfaction to the table.
Stuffed Baked Potatoes With Cheese Sauce
Description
These stuffed baked potatoes are the ultimate comfort food, featuring crispy potato skins filled with light, fluffy mashed potatoes and drenched in a velvety homemade cheese sauce. The dish combines the earthy sweetness of baked russets with the sharp, savory punch of cheddar cheese. Perfect for a hearty weeknight dinner or a crowd-pleasing side dish at potlucks and family gatherings, this recipe transforms simple ingredients into a luxurious meal. The egg yolk adds a beautiful richness to the potato filling, while the roux-based cheese sauce ensures every bite is creamy and indulgent. It's a nostalgic classic that brings warmth and satisfaction to the table.Ingredients
Directions
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Preheat oven to 425ðF (220ðC).
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Scrub potatoes thoroughly and pierce each several times with a fork.
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Place potatoes directly on the oven rack and bake until fork-tender, about 50 to 60 minutes.
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Remove potatoes from the oven and let them cool slightly until easy to handle.
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Slice each potato in half lengthwise and gently scoop out the flesh, leaving a thin layer to keep the shells intact.
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Place the potato halves cut-side up on a baking sheet.
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Transfer the scooped-out potato flesh to a large bowl.
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In a small saucepan, heat 1/2 cup milk and 2 tablespoons butter over low heat until butter melts and mixture is warm but not boiling.
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Beat the potato flesh with an electric mixer until smooth.
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Add 1/2 teaspoon salt and gradually beat in the warm milk mixture until fully incorporated.
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Beat in the egg yolk until the mixture is light, fluffy, and smooth.
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Spoon the potato mixture back into the shells, piping or swirling it to the top.
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Return the stuffed potatoes to the oven and bake for 10 minutes, or until heated through.
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Meanwhile, make the cheese sauce: In a small saucepan, melt remaining butter over medium heat.
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Remove from heat and stir in flour, dry mustard, 1/4 teaspoon salt, black pepper, and cayenne pepper until smooth.
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Gradually whisk in 1 cup milk until the mixture is smooth and free of lumps.
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Return saucepan to medium heat and cook, stirring constantly, until the sauce thickens and comes to a gentle simmer.
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Remove from heat and stir in grated sharp cheddar cheese until melted and smooth.
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Spoon the hot cheese sauce over the top of each baked potato before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 117.6kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 1.9g10%
- Cholesterol 90.4mg31%
- Sodium 1693.0mg71%
- Total Carbohydrate 12.7g5%
- Dietary Fiber 1.5g6%
- Sugars 1.8g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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