stuffed potatoes

Enjoy easy convenience with these Ultimate Cheesy Stuffed Potatoes. Loaded with creamy goodness, these spuds are freezer-friendly and very make-ahead.

Cheesy Stuffed Potatoes Recipe

potatoes (or 8 medium potatoes)

oz cream cheese

oz cheddar cheese (shredded) ((1 cup))

butter

green onion

tsp salt

tsp black pepper

garlic powder

Bake the potatoes in the slow cooker, oven, or microwave. Cool to handle.

Cut the potatoes in half lengthwise. Scoop out the insides, leaving a shell 1/4-inch thick.

Place the cooked insides of the potatoes in a large mixing bowl and mash until smooth. Mix in the cream cheese, 3/4 cup cheddar, and butter. Stir in the green onions, salt, pepper, and garlic powder. Taste and adjust the seasonings.

Fill the potato shells with the cheesy potato mixture. Top with the remaining 1/4 cup shredded cheese. The potatoes can be stored in the refrigerator at this point or baked for serving.

Preheat the oven to 375 degrees. Place the stuffed potatoes on a baking sheet and bake for 15 minutes or until the potato is hot through and the cheese is melted.

To bake:

Once the potatoes are filled, do not bake them. Instead chill them in the refrigerator until completely cold. Wrap in plastic wrap or place in a covered, freezer-safe container. Store in the freezer for up to 2 months.

To serve from frozen, thaw overnight in the fridge and continue with the baking instructions. Alternatively, you can reheat them in the microwave until hot.

To freeze:

Looking for an easy sweet potato recipe? This BBQ Chicken Twice-Baked Potatoes Recipe from Delish.com is the best.

BBQ Chicken Twice-Baked Potatoes

sweet potatoes

olive oil

Kosher salt

black pepper

c. shredded rotisserie chicken

c. barbecue sauce,

garlic,

red onion, thinly sliced into quarter moons

jalapeño,

c. shredded smoked Gouda

This recipe works best when merging the video and written instructions. Easy and delicious.

The written recipe is excellent.  No need to add the other ingredients shown in the video. The smoked gouda is a big key to the taste.  Use two sweet potatoes as shown in picture versus the four called for in the recipe.

We love this recipe. I mixed roasted jalapeños in with the chicken instead of fresh and it was great.

Though it doesn’t match the video, this recipe is really tasty. A great way to use leftovers!

https://streaming.hearstdigitalstudios.com/manual_upload/57e00ccae694aa2fcb208a2a/mp4/BBQ_Sweet_Potatoes_FINAL_1474301149_4000_hd_v3.mp4

Barbecue Chicken Sweet Potatoes are twice baked, so you know they're amazing.

BBQ Stuffed Sweet Potatoes

Need an easy, satisfying and tasty lunch or dinner? Combine my Slow Cooker Sweet Potatoes with my Slow Cooker Buffalo Chicken for an easy, healthy and tasty meal to get you through those winter blues!

Stuffed Sweet Potatoes

slow cooker sweet potatoes

oz slow cooker buffalo chicken

blue cheese salad dressing

green onions

Cut open sweet potatoes lengthwise and carefully break apart some of the flesh

Top with shredded buffalo chicken, 2 tablespoons of dressing and a sprinkle of green onions

Smoky lentil stuffed sweet potatoes are vegan and gluten-free with a one-two punch of protein and fiber. Serve with a side salad for a hearty, healthy meal.

Smoky Lentil Stuffed Sweet Potatoes

Tbsp. olive oil

shallot (minced)

garlic

tomato paste

red pepper flakes

smoked paprika

kosher salt

tsp. black pepper

red lentils

vegetable broth

water

walnuts

Optional toppings: fresh cilantro leaves (Greek yogurt (or coconut milk yogurt

Preheat oven to 450°F. Poke each sweet potato a few times with the prongs of a fork. Wrap each potato in foil. Place on center oven rack and bake for 60 to 80 minutes, until fork tender.

While potatoes bake, heat oil in a large skillet with a fitted lid over medium heat. Add shallot; cook 2 to 3 minutes, until softened. Add garlic; cook 1 minute, until aromatic. Add tomato paste and red pepper flakes; cook 1 minute, stirring often. Stir in smoked paprika, salt, black pepper, and lentils; cook 1 minute, stirring to coat lentils. Add broth and water, bring mixture to a simmer over medium-high. Reduce heat to medium-low, cover, and cook 20 to 22 minutes, stirring occasionally, until lentils are tender and have absorbed most of the liquid. Stir in chopped walnuts.

Slice sweet potatoes down the center, lengthwise. Fill evenly with lentil mixture. Garnish with fresh cilantro, yogurt, and avocado, if desired.

French Onion Stuffed Potatoes

potatoes

onions,

thyme

beef stock

Gruyere cheese, grated

salt and black pepper,

In a large skillet over medium-high heat, melt butter. Add onions and season with salt and pepper and thyme. Cook slowly until very soft and caramel colored, stirring occasionally.

Deglaze pan with sherry or wine, then add stock and bring to a low boil. Let cook until liquid is nearly gone, 5-10 minutes.

Meanwhile, cut the top third off of each potato and scoop the flesh into a medium bowl. Add half of the onion mixture to the potato flesh and stir to combine.

Refill each potato shell and place on a baking sheet. Top with remaining onions and gruyere cheese.

Bake until cheese has melted. For more color, broil on high for 1 minute. Enjoy!

Twice Baked Potatoes are a classic side dish to elevate any meal. Tender and fluffy baked potatoes mixed with loads of cheese, sour cream and garlic, topped with crispy bacon and baked until creamy and delicious. 

Easy Twice Baked Potatoes 

bacon,

sour cream

heavy cream

minced garlic

cheddar

green onions, sliced

Preheat oven to 400°.

Scrub potatoes and dry well.

Drizzle with olive oil, rubbing all over each...

Drizzle with olive oil, rubbing all over each potato. Place on a baking sheet and sprinkle with 1 tablespoon of kosher salt.

Prick with a fork.

Cook for 1 hour or until potatoes are...

Cook for 1 hour or until potatoes are tender. 

Remove from oven and cool for a few...

Remove from oven and cool for a few minutes.

Slice potatoes in half, long-wise and scoop insides...

Slice potatoes in half, long-wise and scoop insides of potatoes into a mixer bowl, carefully leaving skin in tact.

Place potato skins on the baking sheet.

Add butter, salt, pepper, sour cream, heavy cream...

Add butter, salt, pepper, sour cream, heavy cream and shredded cheese to the potatoes in the mixer bowl and beat until smooth and creamy, about 3 minutes. Scrape down the side of the bowl if needed and mix well.

Fill potato skins with mixture. Top with crumbled...

Fill potato skins with mixture. Top with crumbled bacon.

Bake for 20 -25 minutes.

Garnish with green onion slices and serve immediately.

Very easy and delicious, excellent for a cold winters day snack!

Stuffed Potatoes

onion

g cheese grated

seasoning

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6026240734001&=domain=br

5348771529001-6026240734001

Recipe video above. Baked potatoes stuffed with a creamy, cheesy, mashed potato filling hit with salty pops of bacon. Think of it as the spud love-child of jacket potatoes and mashed potato! This is pretty much every cheese lovin,’ carb monster&#039;s dream come true. Dainty food this ain&#039;t – this is proper comfort food, turned up to 11!Serve it as a side, or as a meal.

Twice Baked Potatoes (Stuffed Jacket Potatoes)

tbsp canola or vegetable oil

bacon

/ 8 tbsp unsalted butter

cream ((pure

cheddar cheese (, shredded (Note 3))

green onions (, finely sliced)

tsp pepper

tbsp chives (, finely chopped (garnish))

Sour cream ((recommended!))

Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).

Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.

Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)

Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.

Bake potatoes:

Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.

Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don&#039;t let it boil. (You could also do this in a microwave)

Prepare filling add-ins:

Lower oven: Turn oven down to 200°C / 390°F (180°C fan).

Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3&quot;) thick layer of potato still stuck to skin.

Mash potato: Place potato flesh in a bowl and mash while hot until smooth.

Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.

Stuff potatoes:

Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.

Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.

Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

Bake again!

I made this tonight for dinner and was such a delicious meal my family really enjoyed this. Thank you for the wonderful recipe will be making this more often.

YUM!!! love all your recipes. 
I didn’t have any cream but had left over white cheese sauce from the night before so added this and a lil sour cream. Soooo good.

Oh my, these are so good!! They were just as tasty the following day, reheated in the oven. Absolutely delicious!

So good! Cut it in half to make two potatoes worth and added some smoked paprika.. definitely recommend adding that!

Another excellent recipe. I always have some in the freezer ready to heat up….

I love this recipe. I am vegan so I "veganize" it by using some plant based ingredients and some homemade seitan strips, and it turns out amazing. Thanks for the versatile recipe!

Absolutely delicious, oh so very creamy!!! 
I added more bacon and more green onions bcuz I just love the combination of the two.
These didn't even need sour cream, they are an OMG twice baked potato, yum! And thank you!

These are SO GOOD! You have to try them. I have done both ways cream/or sour cream. Go for it.

Loved this, I chopped mushrooms and fried with the bacon because I had them. I will definitely make them again.

Heavenly! Our whole family enjoyed this dish. Hubby and I hid the leftovers so the kids won’t find them.

Top 8 stuffed potatoes recipes from across the web

The most viewed stuffed potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheesy Stuffed Potatoes Recipe

BBQ Chicken Twice-Baked Potatoes

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French Onion Stuffed Potatoes

Easy Twice Baked Potatoes

Stuffed Potatoes

Twice Baked Potatoes (Stuffed Jacke...

Top 8 stuffed potatoes recipes from across the web

The most viewed stuffed potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Stuffed Potatoes Recipe

BBQ Chicken Twice-Baked Potatoes

Stuffed Sweet Potatoes

Smoky Lentil Stuffed Sweet Potatoes

French Onion Stuffed Potatoes

Easy Twice Baked Potatoes

Stuffed Potatoes

Twice Baked Potatoes (Stuffed Jacke...

The most viewed stuffed potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine