How to make Stuffed Baked Potatoes
Cheese-Stuffed Baked Potatoes are the ultimate comfort food. Imagine tender potatoes baked to perfection, their skins crisped just right, and inside, a creamy blend of gooey cheese melting into every bite.
It’s a simple yet satisfying dish that’s perfect for any occasion, whether it’s a cosy family dinner or a casual get-together with friends.
Ready in just over an hour, this recipe is easy to make and can be customized with your preferred cheeses and toppings.
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Watch Us Make The Recipe
Looking to whip up a feast with what you have on hand? How about starting with a hearty Potato Frittata, blending fluffy eggs with slices of golden potatoes and perhaps a hint of cheese for extra richness. For something lighter, try an Easy Potato Salad, a refreshing mix of tender potatoes and creamy dressing, perfect for any summer gathering.
Craving something crispy? Go for Baked Potato Wedges, seasoned to perfection and baked until golden brown and deliciously crisp. Or for a taste of the exotic, dive into Turkish Meatballs with Hasselback Potatoes, a delightful combination of spiced meatballs and thinly sliced, crispy potatoes that are sure to impress your taste buds.
These recipes are not only easy to prepare but also versatile, allowing you to customize flavours and ingredients based on what’s in your pantry. Whether you’re cooking for a family dinner or hosting a casual get-together, these dishes are guaranteed to satisfy!
Expert Tips
Choose Russet Potatoes: They bake up fluffy and are perfect for stuffing.
Prep with Olive Oil and Salt: Ensure crispy skins and creamy insides by rubbing with olive oil and seasoning before baking.
Experiment with Cheese: Try different cheeses like cheddar or goat cheese.
Why you’ll love this recipe
You’ll adore these simple and quick Cheese and Butter Stuffed Baked Potatoes. Prep takes just a few minutes, and they’re ready in a jiffy. The delightful blend of fluffy potatoes filled with gooey cheese and creamy butter makes for a satisfying treat.
They’re also nutritious, with vitamins from wholesome ingredients. This recipe is versatile, and ideal for any occasion—from casual dinners to summer barbecues. Plus, it’s family-friendly, using straightforward ingredients for a delicious outcome that everyone will love.
Ingredients
Potatoes: Use Russet potatoes for the best results. They have a starchy texture that bakes up light and fluffy, with skins that get deliciously crispy.
Butter: Go for unsalted butter. This allows you to control the salt level more precisely and adds a rich, creamy texture to the filling.
Mozzarella: Opt for fresh mozzarella if you can. It melts beautifully, providing a gooey, delicious centre that pairs perfectly with the potatoes and butter.
Salt and Pepper: Use sea salt and freshly ground black pepper.
Substitutions
Potatoes: If you don’t have Russet potatoes, Yukon Gold or Maris Piper potatoes work well too. They have a slightly waxy texture but still bake up nicely.
Butter: You can substitute with margarine or plant-based butter for a dairy-free option. Olive oil can also be used as a different option.
Mozzarella: Swap mozzarella with cheddar, gouda, or a dairy-free cheese alternative.
Salt and Pepper: If you want to experiment with tastes, try adding garlic powder, paprika, or dried herbs like rosemary or thyme in addition to or instead of salt and pepper.
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Variations
Bacon and Cheddar: For a classic twist, mix crispy bacon bits and sharp cheddar cheese into the filling. Top with extra cheddar and bake until bubbly.
Broccoli and Cheddar: Add steamed broccoli florets and cheddar cheese to the mashed potatoes.
Garlic and Herb: Enhance the filling with roasted garlic and fresh herbs like chives, parsley, or rosemary.
Mushroom and Swiss: Sauté mushrooms until golden brown and mix them with Swiss cheese for an earthy, savoury twist.
Buffalo Chicken: Mix shredded cooked chicken with buffalo sauce and cheddar cheese. Top with a drizzle of ranch dressing for a spicy, tangy version.
Spinach and Feta: Stir in sautéed spinach and crumbled feta cheese for a Mediterranean-inspired variation.
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Storage and leftovers
Storing: Once the stuffed potatoes have cooled completely, store them in an airtight container in the refrigerator. They will keep well for up to 2 days, although they are best when freshly made.
When / How to Serve Cheese and Butter Stuffed Baked Potatoes
Whether you choose to serve these as a cheesy potato side dish, a starter, or a meal in itself, you really can’t go wrong!
If you’re serving it as a meal, pair it with a fresh vegetable side dish to balance the richness. Since these stuffed potatoes are quite rich (creamy, buttery, and cheesy!), opt for something fresh like a Cucumber Salad or Tomato Salad. If these don’t appeal to you, browse my side recipes and pick something that complements what you have on hand.
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How to make Stuffed Baked Potatoes
Ingredients
- 4 potatoes
- 100 g butter
- 100 g mozzarella
- Salt and pepper
Instructions
- Preheat the oven to 200°C/180°C fan/gas mark 6. Prick the potatoes with a fork, place them on a baking tray, and bake in the oven for about 1 hour and 15 minutes, or until the skins are crispy and the insides are soft.
- Once baked, halve each potato lengthwise and add butter, then season with salt and pepper.
- Sprinkle mozzarella cheese over each potato and cover with aluminum foil. Allow them to sit for 5 minutes to melt the cheese.
- Serve the stuffed potatoes on their own or with a side salad.
Notes
- Bake the Potatoes Properly: Preheat your oven to 200°C/400°F. Scrub the potatoes clean, dry them thoroughly, and prick them a few times with a fork. Rub them with a bit of olive oil and sprinkle with sea salt. Bake directly on the oven rack for about an hour, until the skins are crispy and the insides are tender.
- Perfect the Filling: Once the potatoes are baked, let them cool slightly before handling. Cut them in half lengthwise and scoop out the insides into a bowl, leaving a thin shell. Mash the potato flesh with butter and mozzarella until smooth and creamy. Season with salt and pepper to taste.
- Stuff and Bake Again: Spoon the filling back into the potato shells. Place them on a baking sheet and return to the oven for another 15-20 minutes, or until the tops are golden and bubbly.
