Love veggie-packed dinners? Try my eggplant rollatini, spicy noodles, cauliflower steak, or Mediterranean bowls next. Because stuffed sweet potatoes are such a hit in my household, giving the same treatment to a humble white potato is a no-brainer. My stuffed potatoes recipe, AKA stuffed baked potatoes, makes a filling dinner or (elevated) side dish. Everyone gets their own giant potato to fluff, stuff, and enjoy. These have the best texture- Truly CRISPY on the outside while the inside is super fluffy, soft, and creamy…okay, my mouth is watering.
Why I love this recipe
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! Quick and easy. Honestly, there is a reason these potatoes are made at least once a weeknight. Besides baking and stuffing the potatoes, there isn’t much else needed to do.
Ingredients needed
Potatoes. Russet potatoes 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. It’s 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 without excess fat. 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.
How to make stuffed potatoes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
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 it out with a spoon. You don’t want the skins to be paper-thin. Use pre-cooked potatoes. If I’m making a small batch, I like to adapt my air fryer baked potato recipe to transform it into the stuffed version. It’s quicker and just as delicious. Alternatively, you can use my microwave baked potatoes, too. Shred the cheese by hand. My non-negotiable tip for any recipe that calls for shredded cheese. It melts better, AND it tastes better.
Storage instructions
To store: Keep the leftover jacket potatoes in an airtight container in the refrigerator for 3 to 4 days. Don’t be afraid to mix up the fillings and toppings! Here are some of my family’s tried and true combinations:
Buffalo chicken– If I’ve made some Instant Pot shredded chicken earlier in the week, I shred them up and then toss it through some buffalo sauce. Once added to the filling, I sprinkle some blue cheese and sliced green onion. 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. Tuna salad– Add in a generous scoop of my healthy tuna salad to the cooked potatoes. Mexican-inspired– My family’s favorite! Swap the bacon for taco meat, 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 an Instant Pot white chicken chili or no bean chili, I repurpose the leftovers by filling baked potatoes!
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
More delicious stuffed vegetables to try
Stuffed eggplant Italian stuffed peppers Stuffed tomatoes Zucchini boats Air fryer stuffed peppers
Originally published October 2023, updated and republished October 2024
