Best 2 Super Stuffed Baked Potatoes Recipes

When it comes to comfort food, super stuffed baked potatoes reign supreme. These hearty and flavorful potatoes are a delightful treat that can be enjoyed as a main course or a side dish. With their crispy skin, fluffy interior, and endless filling possibilities, it's no wonder why they are a crowd-pleaser. Whether you prefer classic fillings like cheese, bacon, and sour cream or something more unique and adventurous, there's a super stuffed baked potato recipe out there to satisfy every taste and craving.

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

SUPER-STUFFED BAKED POTATOES

Super-Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 slices bacon
4 russet potatoes (about 8 ounces each)
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
3 cups cauliflower florets (from about 1 small head)
1/3 cup buttermilk
1 small clove garlic, grated
1 teaspoon white vinegar
1/8 teaspoon hot paprika, plus more for topping
1/2 cup shredded sharp cheddar cheese
2 scallions, thinly sliced

Steps:

Cook the bacon in a skillet over medium heat, turning, until crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon.
Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes.
Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for topping.
Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall. Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese. Bake until the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.

SUPER-STUFFED BAKED POTATOES

Super-Stuffed Baked Potatoes image

From "Cook's Country from America's Test Kitchen," episode 108, "Steakhouse Favorites."

Provided by DrGaellon

Categories Potato

Time 1h

Yield 6 potatoes, 6 serving(s)

Number Of Ingredients 9

Ingredients

7 (12 ounce) russet potatoes, scrubbed
3 tablespoons unsalted butter, melted
3/4 teaspoon salt
1 (5 1/4 ounce) package boursin cheese, crumbled
1/2 cup half-and-half
3 tablespoons unsalted butter, cold
2 garlic cloves, minced
1/4 cup chopped fresh chives
1 teaspoon ground black pepper

Steps:

Preheat oven to 475°F.
Prick potatoes all over with a fork. Place on paper towel and microwave on high 20-25 minutes, turning over halfway through, until tender.
Slice off 1/4 of each potato, lengthwise. Let cool 5 minutes, then scoop out the flesh of the potato, leaving a 1/4" rim on all sides. After scooping out all 7 potatoes, discard one shell.
Brush potatoes inside and out with melted butter and place on a rack set in a baking sheet. Sprinkle with salt and bake 15 minutes until crisp.
In a bowl, whisk half the Boursin cheese with 1/4 c half-and-half until smooth.
In a small pan, melt remaining 3 tbsp butter. Saute garlic until fragrant and straw-colored, 3-5 minutes. Stir in Boursin mixture.
Press potato flesh through ricer or food mill. Fold in garlic-Boursin mixture, 3 tbsp chives, salt and pepper. Remove shells from oven and fill with mashed potato mixture. Top with remaining Boursin, crumbled. Bake until golden brown, 15 minutes. Sprinkle with remaining chives before serving.

Tips:

For perfectly fluffy baked potatoes, choose starchy varieties like Russet or Idaho potatoes.
Scrub potatoes thoroughly to remove dirt and blemishes, but avoid piercing the skin.
Rubbing potatoes with olive oil enhances their crispy skin and flavorful taste.
Sprinkle salt on the potatoes before baking to draw out moisture and achieve a crispy texture.
Baking potatoes at a high temperature (400°F or above) creates a crispy skin and fluffy interior.
To prevent soggy potatoes, avoid overcrowding the baking sheet and ensure even spacing.
Pierce the potatoes with a fork or knife halfway through baking to release steam and promote even cooking.
For stuffed baked potatoes, start with slightly undercooked potatoes to prevent overcooked fillings.
When adding toppings and fillings, be generous with cheese, butter, and sour cream for an indulgent experience.

Conclusion:

With its endless variations and customizable fillings, the super-stuffed baked potato is a versatile dish that caters to diverse preferences. Whether you prefer classic fillings like butter, cheese, and sour cream or adventurous combinations like pulled pork or chili, this dish offers a hearty and satisfying meal. By following the tips and tricks outlined above, you can create perfectly cooked baked potatoes with crispy skin, fluffy interiors, and delectable fillings that will tantalize your taste buds. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create the ultimate super-stuffed baked potato.