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Stuffed Baked Potatoes


Baked Stuffed Potato

Baked Stuffed Potato

Diana Rattray
These delicious potatoes are easy to bake and prepare, and they can make any meal extra-special. The baked potatoes are scooped out, mashed, then put back in the skins with a generous topping of shredded cheese.


  • 4 large baking potatoes (russets)
  • 1/4 to 1/3 cup milk
  • 4 tablespoons butter, softened
  • 3/4 teaspoon salt
  • dash ground black pepper
  • shredded Cheddar cheese or grated Parmesan cheese


Scrub potatoes and pat dry. Heat oven to 400°. Lightly rub potatoes with oil and prick each in a few places with a fork or metal skewer.

Bake the potatoes for about 1 hour, or until they are tender when tested with a fork. Remove from the oven and carefully remove a thin oval slice from the top of each potato. Scoop out potato into a bowl, taking care to leave the skins intact.

Mash the potatoes with the milk, butter, salt, and pepper. Add more milk as needed for fluffy mashed potatoes. Spoon back into the potato skins and sprinkle each with some cheese. If desired, cover and refrigerate for up to 1 day at this point.

To bake the potatoes, heat the oven to 375°. Bake, uncovered, for 25 minutes, or until browned. This will take less time if the potatoes are hot.

Serves 4.

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