Best 3 Cheese Stuffed Baked Potatoes Recipes

Indulge in the cheesy, savory goodness of twice-baked potatoes, a culinary delight that combines creamy fillings, crispy skins, and a symphony of flavors. These scrumptious treats start with perfectly baked potatoes, carefully scooped out to create a vessel for a wealth of delectable fillings. Discover the classic indulgence of twice-baked potatoes stuffed with a luscious blend of cheddar, Parmesan, cream cheese, and sour cream, enhanced with garlic, herbs, and spices. For a zesty kick, explore the Tex-Mex version, featuring a fiesta of chili, corn, black beans, and a medley of Mexican spices. Bacon lovers will delight in the indulgence of bacon and cheese stuffed potatoes, where crispy bacon bits mingle with melted cheese, adding a smoky, savory dimension. And for those seeking a vegetarian delight, the broccoli and cheese stuffed potatoes offer a vibrant medley of broccoli florets, sautéed onions, and a creamy cheese sauce, all nestled within a crispy potato shell. Whichever recipe you choose, prepare to embark on a culinary journey that promises a symphony of flavors and textures, leaving you craving more.

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:

For a crispier skin, rub the potatoes with olive oil before baking.
Use a variety of cheeses to create different flavor combinations. Some good options include cheddar, mozzarella, Parmesan, and Gruyère.
Add other ingredients to the cheese filling, such as cooked bacon, diced ham, or sautéed vegetables.
If you don't have a baking sheet, you can bake the potatoes in a casserole dish.
Serve the potatoes immediately, while they are still hot and the cheese is melted.

Conclusion:

Cheese-stuffed baked potatoes are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for a weeknight dinner or a special occasion. With a few simple ingredients and a little bit of time, you can create a dish that is sure to please everyone at the table.