Last Updated on March 18, 2023 by Ellen Christian
Looking for a Stuffed Baked Potatoes recipe? Try this easy recipe from James Beard’s American Cookery cookbook today.
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I was sent a copy of this cookbook and allowed to share this recipe with you. It’s one of my favorite recipes that’s asked for over and over again. Why not learn how to make Hasselback potatoes next?
Stuffed Baked Potatoes
Here’s how to make stuffed baked potatoes from scratch. It takes less than 45 minutes from start to finish, so this would be a great recipe for busy weeknights or even weekend family meals. You can use any kind of potato that you like. Red-skinned new potatoes work well too. Just remember not to overcook them if using larger ones as they will need longer cooking times.
I’ve used butter here as my fat, but feel free to substitute olive oil if you prefer (though note that this may change the flavor slightly). If you want extra protein in your meal try adding some chopped cooked chicken breast or strips of crispy bacon along with the cheese before baking them.
These are really fantastic served with sour cream, guacamole, or salsa. You can make your own guacamole or use store-bought products, both work equally well here. Sour cream is easy enough to make yourself but I do like to sometimes buy the organic kind in a carton as it’s more convenient for me when time is short.
- 4 baked potatoes
- 4 tablespoons butter
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
- 4 tablespoons grated Cheddar or Gruyere cheese
- 2 tablespoons cream
- Grated Parmesan Cheese
- Mushrooms and onions (optional)
How to make stuffed baked potatoes
Wash the potatoes and dry them well. Poke a few holes in them with a fork or sharp knife to allow steam to escape during cooking. Put them on your greased baking tray and rub some butter all over them (this helps to make the skin nice and crispy).
Bake the potatoes for about 45 minutes depending on their size. I find it best to turn them over halfway through the cooking time so that both sides get nicely crispy and golden brown.
Once the potatoes are tender, remove them from the oven and let them cool slightly. Then slice lengthwise down the middle so that there is an opening of about 1-inch in each half of the potato. Be careful not to cut all the way through or else they may split open during baking next time (which won’t make a very pretty side dish).
Put the butter, cream, and onions (optional) in a small saucepan over medium heat. Cook for about 5 minutes or until the onion is soft and translucent. After this add salt, pepper & garlic granules to taste – I use around 1/4 teaspoon of each but add more if you prefer a stronger flavor. Don’t add too much salt though as the cheese will also add its own salty flavor.
Once the potatoes have cooled enough to handle, spoon a quarter of the onion mixture into each potato half and spread it around so that it covers the opening nicely. Then sprinkle on some grated cheese (about 3 tablespoons per potato).
Pop them back in the oven for another 15-20 minutes or until the cheese is good and melted.
Serve with sour cream, salsa & guacamole if desired. I hope you enjoy this recipe from James Beards American Cookery book! Get the cookbook here.
What should I serve with stuffed baked potatoes?
You could serve them with a nice green salad. Some examples of salad ingredients to include are lettuce, cucumber, celery, tomatoes, carrots, cooked egg slices, and even strips of roast chicken breast or steak. You can either toss these through the salad or arrange them on top as you prefer.
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.
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