Best 3 Cheese Stuffed Baked Potatoes Recipes

Cheese stuffed baked potatoes are a classic comfort food that can be enjoyed as a main course or a side dish. They are easy to make and can be tailored to your own taste preferences. With a variety of fillings and toppings to choose from, you can create a cheese stuffed baked potato that is both delicious and satisfying. Whether you are looking for a simple weeknight meal or a special occasion dish, this article will provide you with all the information you need to make the best cheese stuffed baked potatoes.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESE-STUFFED TWICE-BAKED POTATOES

Cheese-Stuffed Twice-Baked Potatoes image

This is the first recipe I made when I initially became interested in cooking. No one can resist the creamy filling inside the crispy potato skins.-Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories Side Dishes

Time 1h55m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

8 large baking potatoes
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
FILLING:
3/4 cup butter, cubed
2-1/2 cups shredded cheddar cheese
1 cup heavy whipping cream
1/2 cup sour cream
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons minced chives, divided

Steps:

Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper. , In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Sprinkle with remaining chives.,

Nutrition Facts : Calories 385 calories, Fat 24g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

CHEESE-STUFFED BAKED POTATOES

Cheese-Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 large russet potatoes, scrubbed
1/4 cup unsalted butter
1/2 cup sour cream
1/2 cup shredded extra-sharp cheddar cheese, divided
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F.
Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.

STUFFED BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY

Stuffed Baked Potatoes with Blue Cheese and Rosemary image

Categories Potato Side Bake Blue Cheese Rosemary Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 6

Ingredients

6 10-ounce russet potatoes, rinsed, dried
1/4 cup plus 6 tablespoons sour cream
1/4 cup (packed) plus 6 teaspoons crumbled blue cheese
1/4 cup (1/2 stick) butter, room temperature
1 1/2 teaspoons minced garlic
1 1/2 teaspoons chopped fresh rosemary

Steps:

Preheat oven to 400°F. Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 1 day ahead. Cover and chill.)
Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each and serve.

Tips:

Choose the right potatoes: Russet potatoes are the best choice for baked potatoes because they have a fluffy texture and a thin skin that crisps up nicely in the oven.
Wash the potatoes thoroughly: Scrub the potatoes with a vegetable brush to remove any dirt or debris.
Pierce the potatoes: Use a fork to pierce the potatoes several times before baking. This will help the steam to escape and prevent the potatoes from bursting.
Bake the potatoes until they are tender: The potatoes are done baking when they are soft when pierced with a fork.
Let the potatoes cool slightly before handling: The potatoes will be very hot when they come out of the oven, so let them cool slightly before handling them.
Stuff the potatoes while they are still hot: The cheese will melt more easily if the potatoes are still hot.
Use a variety of toppings: You can use any type of cheese, meat, or vegetables that you like.
Serve the potatoes immediately: The potatoes are best served immediately after they are stuffed.

Conclusion:

Cheese-stuffed baked potatoes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your own liking. With so many different ways to stuff them, you're sure to find a recipe that you'll love. So next time you're looking for a quick and easy meal, give cheese-stuffed baked potatoes a try!