These twice baked stuffed potatoes take classic baked potatoes to a new level! Crispy potato skins are stuffed with creamy filling then topped with cheese and baked until golden. Enjoy them for an exciting dinner or side dish.
Because stuffed sweet potatoes are such a hit in our household, giving the same treatment to a humble white potato is a no-brainer.
This stuffed potatoes recipe, AKA stuffed baked potatoes, is a family favorite dinner or side dish. Everyone gets their own giant potato to fluff, stuff, and enjoy.
In this recipe, the skins are hollowed out and filled with soft and creamy potato mash, (optional) bacon bits, fresh chives, and cheese. After one more quick trip in the oven, you’re left with rich, creamy, and slightly crispy loaded potato skins with incredible flavor. Oh my word, my mouth is watering just thinking about it!
Table of Contents
Why this recipe works
- Well balanced. Potatoes get a bad wrap for being loaded with carbs, but once you add some protein, healthy fats, and a generous serving of cheese, it hits all the nutrients.
- Fun to customize. My family loves it when I make themed potatoes, and some of our favorites include chili-stuffed potatoes, tuna salad-stuffed potatoes, or even a cheeseburger version!
- Perfect for any occasion. Cheesy stuffed potatoes are always a hit, whether they’re paired with a nice filet mignon for dinner or at a party or event where I need to feed a crowd!
Here’s everything you need for these fully loaded twice baked potatoes:
- Potatoes. Russet or Idaho potatoes are best. I’ve tried using Yukon gold and red potatoes but found them to be a little more dense in the middle and less creamy than the other two.
- Olive oil. To rub over the outside of the potatoes before baking.
- Bacon. Completely optional but I reckon crispy pieces of cooked bacon elevate the creamy mashed potatoes. To speed things up, I like to whip up my air fryer bacon. Of course, if you are vegetarian or want a meat-free meal, just skip it.
- Greek yogurt. This gives the potato filling a rich, creamy, and subtle tangy flavor. Sour cream works, too.
- Butter. Because you can’t have mashed potatoes without butter!
- Salt and black pepper. To season the filling and the potato skins.
- Fresh chives. For garnish.
- Cheddar cheese. I like the sharp bite and creaminess of cheddar, but you can use any type of shredded melting cheese you like.
Find the printable recipe with measurements below.
How to make stuffed baked potatoes
What I love about this recipe is that it’s such a straightforward process to follow and honestly, mostly hands-off!
Step 1- Bake the potatoes: Brush the outside of each potato with oil, then bake them in the oven until fork tender.
Step 2- Scoop and mash: Cut the potatoes in half lengthwise. Scoop out the potato flesh and transfer it to a bowl along with the bacon bits, butter, yogurt, chives, salt, and pepper. Mash to combine.
Step 3- Refill and add toppings: Fill the potato boats with the potato mixture and top each one with shredded cheese.
Step 4- Broil, then serve: Place them under the broiler until the tops are golden and the cheese is melted. Serve with fresh chives sprinkled on top, and enjoy!
Tips to make the best recipe
- Scrub those spuds! You’ll be eating the potato skins, which is why it’s so important to scrub the potatoes well before you get started on this dish.
- Pierce with a fork. Pierce the outside of the potatoes with a fork several times before baking. This allows for the steam to escape and makes the flesh easier to scoop. It also alleviates any fear of the potatoes exploding.
- Scoop carefully. I recommend leaving a thin layer of flesh attached to the potato skin when scooping out with a spoon. You don’t want the skins to be paper-thin.
- Cook them in the air fryer. If I’m making a small batch, I like to adapt my air fryer baked potato recipe to transform them into the stuffed version. It’s quicker and just as delicious.
- Shred the cheese by hand. My non-negotiable tip for any recipe that calls for shredded cheese. It melts better AND it tastes better.
Flavor and recipe variations
Don’t be afraid to mix up the fillings and toppings! Use these ideas to customize your potatoes:
- Dairy free/vegan– Mash the potatoes with vegan butter and vegan sour cream. Feel free to use cooked vegan bacon bits and dairy free shredded cheese, too.
- Broccoli and cheese– Fold cooked broccoli florets (or make a batch of air fryer broccoli) into the filling and top with shredded cheddar cheese or cheese sauce.
- Mexican-inspired– My family’s favorite! Swap the bacon for taco seasoning mixed ground beef, carnitas, or beef barbacoa. Top with a Mexican shredded cheese blend, then add black beans, corn, pico de gallo, avocado, salsa, cilantro, etc.
- Chili-stuffed– Whenever I make a white chicken chili or classic beef chili, I repurpose the leftovers by filling baked potatoes!
- Buffalo chicken– If I’ve made some baked chicken breast earlier in the week, I shred them up then toss it through some buffalo sauce. Once added to the filling, I sprinkle some blue cheese and sliced green onion.
To store: Keep the leftover jacket potatoes in an airtight container in the refrigerator for 3 to 4 days.
To freeze: Wrap the potatoes individually in plastic wrap or aluminum foil, then freeze for 2 to 3 months. Let them thaw overnight in the fridge or reheat from frozen.
To reheat: Reheat the loaded baked potatoes in a 350°F oven until heated through (approximately 10 to 15 minutes if thawed; 25 to 30 minutes if frozen).
Frequently asked questions
Russet potatoes or Idaho potatoes are undeniably the best choice. Their high starch content results in light, fluffy, and creamy baked potatoes every time.
Yes! Bake and stuff the potatoes as normal, then wrap each one in plastic or foil. Store them in an airtight container in the fridge for 1 to 2 days. When you’re ready to serve, top the potatoes with cheese and broil until they’re heated through and golden.
Foil can prevent the potatoes from drying out, but it’s not always the best choice if you want crispy potato skins. Also, potatoes baked without foil cook slightly faster because they’re exposed to direct heat.
More delicious stuffed vegetables to try
- Stuffed eggplant– The best way to cook up some eggplant.
- Italian stuffed peppers– My family’s favorite weeknight dinner.
- Stuffed tomatoes– Pefect as a meal on their own or as a hearty side dish.
- Zucchini boats– Low in carbs but so much flavor.
- Air fryer stuffed peppers– Another fun spin on the stuffed pepper.
- Preheat oven to 200C/400F.
- Brush each potato with oil, and place them on a baking sheet. Bake for 55 minutes, or until tender.
- Cut each potato in half lengthwise, scoop out the flesh, and place it in a bowl.
- Sprinkle some salt and black pepper to the potato boats and set aside.
- To the bowl with the potato flesh, add salt, black pepper, bacon, Greek yogurt, butter, and chives. Mix all the ingredients together, then fill the potato shells with it.
- Sprinkle the cheese on top of each potato boat and broil them in an oven for 5-10 minutes or until the cheese becomes bubbly.
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