Stuffed Baker
Creamy stuffed baked potatoes with crispy bacon, cheddar, and Parmesan, topped with parsley—comforting, cheesy, and perfect for a hearty family meal or casual gathering.
Ingredients
Instructions
- Scrub the potatoes and pat them dry.
- Prick the surface of each potato with a fork.
- Using 2 tablespoons of butter, grease the potatoes.
- Bake the potatoes at 425°F for 1 hour.
- Grease a casserole dish with 1 tablespoon butter to hold the potatoes in a single layer.
- Cut 1/4 inch off the top of each potato.
- Scoop out the pulp, leaving some in the skin.
- Mash the pulp with the remaining ingredients: butter, cheese, salt, bacon, milk, and pepper.
- Reserve 1 teaspoon of butter for topping.
- Mound the mashed pulp back into the potato skins.
- Place the stuffed potatoes in the casserole dish.
- Divide the remaining butter over the top and sprinkle with parsley and paprika.
- Bake at 400°F for 30 minutes.
Tips & Substitutions
For a creamier filling, consider substituting sour cream for some of the milk. If you're short on time, you can microwave the potatoes instead of baking them, but be sure to adjust cooking times. Adding chopped green onions or chives can enhance the flavor profile. For a twist, try incorporating some sautéed mushrooms or spinach into the filling.
Serving Suggestions
These stuffed potatoes are a hearty main dish that pairs beautifully with a crisp Stacked Salad for a refreshing contrast. Consider serving with a side of steamed vegetables or a light soup to balance the richness. For a complete meal, you could also serve them alongside grilled meats or a savory Ham And Broccoli Sauce.
Storage & Reheating
Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a preheated oven at 350°F for about 20 minutes, or until heated through. For a quicker option, microwave them on high for 2-3 minutes, checking for doneness.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Baker contains roughly 313 calories, with 19g protein, 29g carbohydrates, and 15g fat. It is an excellent source of iron (71% of the Daily Value), vitamin C (55% of the Daily Value), and protein (39% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1178mg per serving (51% 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 make these stuffed potatoes ahead of time?
Yes, you can prepare the stuffed potatoes a day in advance. Just follow the recipe up to the mounding step, then cover and refrigerate. When you're ready to bake, let them sit at room temperature for about 30 minutes before placing them in the oven to ensure even cooking.
What type of potatoes work best for this recipe?
Russet potatoes are the best choice for stuffed baked potatoes because of their starchy texture and ability to hold their shape well when baked. They create a fluffy interior that complements the rich filling perfectly.
Can I freeze the stuffed potatoes?
Yes, you can freeze the stuffed potatoes after baking. Allow them to cool completely, then wrap each potato individually in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months. Reheat in the oven from frozen, adding extra time as needed.
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).