Baked Filled Potatoes
Creamy baked stuffed potatoes feature tender interiors mixed with cheese and butter, then baked to golden perfection—perfect comfort food for family dinners or gatherings.
Ingredients
Instructions
- Cut off the tops of the potatoes.
- Bake the potatoes for 1 hour until tender.
- Scoop out the inside of each baked potato.
- Mix the scooped-out potato with butter, salt, pepper, milk, and grated cheese.
- Fill the potato shells with the mixture.
- Place the filled potatoes in a 9 x 13-inch pan.
- Bake for an additional 20 minutes at 350°F until golden and heated through.
Tips & Substitutions
For the best flavor, use Yukon Gold or Russet potatoes. If you want to add protein, consider mixing in cooked bacon or shredded chicken to the filling. You can substitute sour cream for half of the milk for a creamier texture. Adding herbs like chives or parsley can elevate the dish. If you prefer a crispy top, sprinkle breadcrumbs over the filled potatoes before the final bake.
Serving Suggestions
These baked filled potatoes make a hearty main dish that pairs beautifully with a fresh salad or steamed vegetables. Consider serving with a dollop of sour cream or a sprinkle of extra cheese on top. They can also complement grilled meats or a light soup, making them versatile for any meal. For a delightful dessert, finish the meal with Mama Weaver'S Cinnamon Rolls.
Storage & Reheating
Store leftover filled potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual servings for a quicker option, but the oven method will keep the potatoes crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Filled Potatoes contains roughly 662 calories, with 8g protein, 75g carbohydrates, and 37g fat. It is an excellent source of potassium (38% of the Daily Value), vitamin C (30% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 918mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the filling in advance?
Yes, you can prepare the potato filling ahead of time and store it in the refrigerator. Just fill the potato shells right before baking. Allow the filling to come to room temperature for even baking, or adjust the baking time if it's cold when placed in the oven.
What type of cheese works best for this recipe?
Cheddar cheese is a classic choice for its strong flavor and melting qualities, but feel free to experiment with other cheeses like Monterey Jack, Gruyère, or even a blend for added depth. Just remember that stronger cheeses will impart more flavor.
Can I make this dish vegetarian?
Absolutely! This recipe is already vegetarian-friendly. You can enhance the filling with additional vegetables like spinach, broccoli, or bell peppers for added nutrition. For a heartier option, consider adding black beans or lentils to the mixture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).