Stuffed Baked Potato Recipe

Stuffed baked potato, also known as, twice-bake potatoes, are creamy and rich and go well with any meat dish.  This is a great choice for large group meals.  If you are planning a dinner party or serving them for the holidays, make them a week ahead and wrap them tightly in foil.  Freeze them until the day of your meal.

It is a great dish to make with the children.  Get everyone involved by forming an assembly line and work as a team to stuff the potatoes.  Line them up on a pan, ready to bake. They are a great addition to any holiday party or buffet table, and they are easy-to-make.  Get creative and add blue cheese, or ranch.  Some people like their stuff bake potato with onion dip mix or a foil ranch dip mix blended in.  For fun make a variety to add to your table.

Stuffed Baked Potato recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.  Karen likes to serve this dish with her Beef Tenderloin Roast – Filet of Beef Roast and Oven-Roasted Asparagus.

Stuffed Baked Potato served as a side on a white plate

Find out about Potato Hints, Tips, and Information, History of Potatoes.

Stuffed Baked Potato Recipe:
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Course: Side Dish
Cuisine: American
Keyword: Stuffed Baked Potato Recipe
Servings: 4 servings
  • 4 large potatoes, Yukon Gold or Russet*
  • 2 tablespoons butter
  • 1 (8-ounce) package cream cheese
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon thyme, dried
  • 2 tablespoons buttermilk or regular milk
  • 2 green onions (white and green parts), sliced
  • 3/4 cup Cheddar Cheese, grated
  • Paprika
  1. Preheat oven to 400 degrees F. Place rack in middle of oven.

  2. Scrub the potatoes clean under running water.  Rub potatoes with olive oil and pierce each with a fork. Bake approximately 1 to 1 1/2 hours or until tender.  Remove from oven and allow potatoes to cool to the touch.

  3. Bake potatoes approximately 50 minutes, or until tender.  Remove from oven and let cool.

  4. When cool, cut potatoes in half lengthwise, carefully scooping out the pulp with a small dinner spoon, leaving a 1/4-inch shell; set aside.

  5. In a large bowl, place potato pulp (I like to put the potato pulp through my potato ricer).  Add butter, cream cheese, sour cream, salt, pepper, thyme, and buttermilk or milk; mash with fork or mixer until smooth.  Fold in sliced green onions and grated cheddar cheese.  Taste and adjust seasonings to your liking and mix again.

  6. Stuff potato shells with the potato mixture.  Place in a shallow pan and sprinkle the tops of the potatoes with paprika.  Bake approximately 20 minutes or until heated through.

  7. NOTE: The stuffed potato shells may be covered and refrigerated until ready to use.  If potatoes have been refrigerated, allow additional time to reheat.

Recipe Notes

* Learn how to make Perfect Baked Potatoes.


Cheese    Potatoes   

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