Crispy on the outside, fluffy and creamy inside, and loaded with gooey melted cheese, these stuffed potatoes are the ultimate comfort-food side dish or satisfying meal!
Recipe Details
Prep Time: 15 minutes
Bake Time: 55–65 minutes
Total Time: About 1 hour 15 minutes
Servings: 4
Ingredients
4 large russet potatoes
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
3 tbsp butter, softened
½ cup sour cream
¼ cup milk
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 green onions, finely sliced
2 cloves garlic, minced
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp salt, or to taste
¼ tsp black pepper
2 tbsp chopped fresh parsley
Optional Toppings
Extra shredded cheddar
Cooked crumbled bacon
Green onions
Sour cream
Fresh parsley
Chives
Instructions
- Prepare the potatoes
Preheat the oven to 425°F (220°C).
Wash and scrub the potatoes thoroughly, then dry them completely.
Pierce each potato several times with a fork. Rub the skins with olive oil and sprinkle with salt and black pepper.
- Bake the potatoes
Place the potatoes directly on the oven rack or on a baking sheet.
Bake for 50–60 minutes, or until the potatoes are completely tender when pierced with a fork.
- Scoop out the centers
Remove the potatoes from the oven and let them cool for about 5–10 minutes, until they are safe to handle.
Cut each potato lengthwise, leaving the skin intact.
Carefully scoop out most of the potato flesh, leaving about ¼ inch (6 mm) of potato around the edges so the skins remain sturdy.
- Make the creamy filling
Place the potato flesh in a large bowl.
Add the softened butter, sour cream, milk, garlic, garlic powder, smoked paprika, salt, and black pepper.
Mash until creamy and smooth, but don’t overmix.
Stir in:
½ cup cheddar
½ cup mozzarella
Parmesan
Green onions
Fresh parsley
Mix until the cheese is evenly distributed.
- Stuff the potato skins
Spoon the cheesy potato mixture back into the potato skins.
Pile the filling slightly above the top for a generous, loaded potato.
Sprinkle the remaining ½ cup cheddar cheese over each potato.
- Bake again
Place the stuffed potatoes on a baking sheet.
Return them to the oven and bake at 400°F (200°C) for about 12–15 minutes, until the filling is hot and the cheese is completely melted.
For an extra crispy, golden top, broil for 1–2 minutes, watching closely.
- Garnish and serve
Remove from the oven and let cool for a couple of minutes.
Top with green onions, parsley, sour cream, bacon, or chives if desired.
Serve warm.
Nut Information
Peanuts: None
Tree nuts: None
Almonds: None
Walnuts: None
Pecans: None
Cashews: None
Pistachios: None
Hazelnuts: None
Nuts required: No
Dairy: Contains butter, sour cream, milk, cheddar, mozzarella, and Parmesan.
Gluten: Naturally gluten-free, provided all packaged ingredients are gluten-free.
Eggs: None
Allergy note: If preparing for someone with a severe nut allergy, check cheese, sour cream, and other packaged ingredients for manufacturing cross-contact.
Approximate Nutrition
Per stuffed potato, without optional bacon:
Calories: 480–520
Protein: 18–21 g
Carbohydrates: 55–60 g
Fat: 23–26 g
Fiber: 5–6 g
Sugar: 4–5 g
Sodium: 600–750 mg
Nutrition is approximate and will vary depending on potato size and the specific dairy products used.
Tips for Crispy Stuffed Potatoes
Choose russet potatoes because their high starch content creates a fluffy interior and crisp skin.
Dry the potatoes well before adding oil.
Don’t scoop all the potato from the skin—the remaining layer helps the shells hold their shape.
For extra-crispy skins, return the empty shells to the oven for 5 minutes before filling.
Freshly shredded cheese usually melts more smoothly than pre-shredded cheese.
Don’t overmix the filling, or the potatoes can become gummy.
Easy Variations
Loaded Bacon & Cheese
Add ½ cup cooked, crumbled bacon to the filling.
Spicy Cheesy Potatoes
Add diced jalapeños and ¼ tsp cayenne pepper.
Broccoli Cheddar
Add ½ cup finely chopped, steamed broccoli and use extra cheddar.
Garlic Parmesan
Increase the garlic and add an extra tablespoon of Parmesan before baking.
Mediterranean Style
Add chopped spinach, feta, oregano, and sun-dried tomatoes to the filling.
Q&A
Q: Can I use another type of potato?
Yes. Yukon Gold potatoes work well, although russets give the fluffiest filling and crispest skin.
Q: Can I prepare these ahead of time?
Yes. Prepare and stuff the potatoes, cover, and refrigerate for up to 24 hours. Bake until hot and the cheese is melted.
Q: Can I freeze stuffed potatoes?
Yes. Cool completely, wrap individually, and freeze in an airtight container. Thaw in the refrigerator before reheating for the best texture.
Q: How do I make the skins extra crispy?
Brush the skins lightly with olive oil and bake the empty shells for about 5–10 minutes before adding the filling.
Q: Why is my potato filling gummy?
Overmixing can make potatoes gummy. Mash just until creamy and avoid using a food processor.
Q: Can I use different cheeses?
Absolutely. Monterey Jack, Colby, Gruyère, provolone, or a cheddar-Monterey Jack blend are delicious options.
Q: Can I make these without sour cream?
Yes. Greek yogurt is a great substitute and adds extra protein.
Q: Can I add meat?
Yes. Cooked bacon, diced ham, shredded chicken, or cooked ground beef can be mixed into the filling.
Q: How long do leftovers last?
Store them in an airtight container in the refrigerator for 3–4 days.
Q: What’s the best way to reheat them?
Reheat in a 375°F (190°C) oven or air fryer until hot and crispy. The microwave is faster but won’t keep the skin as crisp.
Q: Are these gluten-free?
The basic recipe is naturally gluten-free. Always check packaged cheese, seasonings, and toppings if gluten contamination is a concern.
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