Stuffed Baking Potatoes

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Servings: 6 Difficulty: Advanced
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Creamy, cheesy baked potatoes stuffed with a rich sour cream mixture and golden brown butter.
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Stuffed Baking Potatoes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 57.8

Description

These Stuffed Baking Potatoes are the ultimate comfort food side dish, perfect for family dinners or holiday gatherings. Starting with large russet potatoes baked until tender, the fluffy interior is scooped out and mashed with sautéed green onions, sharp cheddar cheese, and a luxurious blend of sour cream and light cream. The mixture is then folded back into the potato skins, drizzled with melted butter, and baked again until hot and bubbly. The result is a dish that balances creamy richness with the earthy flavor of potatoes, topped with a hint of smoky paprika. It’s a hearty, vegetarian-friendly option that feels indulgent yet simple to prepare. Serve alongside roasted meats or enjoy as a substantial vegetarian main course.

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. Scrub potatoes clean. If desired, rub them lightly with vegetable oil and pierce each potato several times with a fork.
  3. Bake potatoes directly on the oven rack for 1 hour and 20 minutes, or until they are tender when pierced with a knife.
  4. Remove potatoes from the oven and allow them to cool just enough to handle.
  5. Cut each potato in half lengthwise. Carefully scoop out the pulp into a large bowl, leaving a thin shell of potato around the edges.
  6. In a small skillet, melt 1/4 cup (1.5 oz) of butter over medium heat. Add the chopped green onions and sauté until tender, about 3-4 minutes.
  7. Add the sautéed onions to the potato pulp in the bowl.
  8. Stir in the light cream, sour cream, salt, and white pepper. Beat the mixture until smooth and creamy.
  9. Fold in the shredded cheddar cheese until evenly distributed.
  10. Spoon the potato mixture back into the hollowed-out potato shells, mounding it slightly. Place the stuffed potatoes in a 13x9x2 inch baking pan.
  11. Melt the remaining 3 oz of butter and drizzle it evenly over the stuffed potatoes.
  12. Sprinkle lightly with paprika.
  13. Reduce oven temperature to 350°F (175°C). Bake for 20 to 30 minutes, or until the potatoes are heated through and the cheese is melted.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 57.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 12.8g5%
Dietary Fiber 1.7g7%
Sugars 0.6g
Protein 1.5g3%

* 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

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes until warm.

Substitutions: You can use heavy cream instead of light cream for a richer texture. For a vegan version, substitute dairy sour cream and butter with vegan alternatives.

Variations: Add cooked bacon bits, jalapeños, or cooked ground beef to the filling for different flavor profiles.

Tip: If the potato skins are too thick or tough after baking, you can trim away some of the skin before scooping out the pulp.

Safety: Ensure potatoes are fully cooked before scooping to ensure the final stuffing is easy to mash and mix.

Keywords: stuffed potatoes, baked potatoes, potato skins, cheese stuffed, sour cream potatoes, vegetarian side, comfort food, cheddar cheese, green onions, paprika, holiday side dish, creamy potatoes, buttery potatoes, russet potatoes, party appetizer, easy dinner side, warm potato dish, classic american, hearty vegetables, cheese and potato, family dinner
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